Matcha-Azuki Christmas Tree Bread Recipe
240g bread flour (2 cups)
36g superfine sugar (3 tbsp)
150g milk/soy milk (2/3 cups)
1 ¼ tsp instant dry yeast (4g)
1/4 tsp salt (2g)
25g oil/ butter (dairy-free)
8g @Suncorefoods green matcha powder *dissolved in 2 tsp water
Pinch of yellow safflower and cocoa powder
Filling - 0.4 cup azuki sweetened bean paste (95g)
1. In a stand mixer, add all bread ingredients except for salt and oil/butter. Using a dough hook, mix on medium-low speed for 10 min, then add in salt and oil/butter. Knead for another 6-8 min till the dough is smooth. Check that the dough can stretch into a thin membrane without breaking (window pane test).
2. Pinch out two 15g dough for the yellow and brown dough and knead in yellow safflower and cocoa powder till combined (optional – you can use all green dough). To the rest of the dough, knead in matcha powder till even. Further divide each dough into 2 and shape into balls (you will need two pieces of dough to sandwich the filling). Cover and let them proof for 1 hr or until doubled in size.
3. Punch down the green matcha dough and roll out the dough into a large triangular Christmas tree shape on a piece of baking sheet. Do the same for the other matcha dough. Spread azuki red bean paste over one large triangle and cover with the second triangle. Use a knife to trim the edges.
4. Flatten the yellow and brown dough and sandwich azuki bean paste. Place onto the top and bottom of the large green triangle.
5. Cut 1-inch wide strips on each side of the triangular tree shape, leaving around a 1-inch wide column in the middle of the tree uncut. Starting at the bottom, take a strip of dough and twist, forming a spiral and pinch down the end. Repeat with all of the strips of dough.
6. Use a star cutter to cut a star shape from the yellow dough and a knife to trim the sides of the brown dough to form a tree trunk.
7. Allow the Christmas tree to proof till doubled in size (around 45 mins). Preheat oven to 180C. Reduce the temperature to 140C just before placing the tree bread into the oven. Bake for 20 min or until the buns are firm and sound hollow when tapped. Enjoy! =)
240g bread flour (2 cups)
36g superfine sugar (3 tbsp)
150g milk/soy milk (2/3 cups)
1 ¼ tsp instant dry yeast (4g)
1/4 tsp salt (2g)
25g oil/ butter (dairy-free)
8g @Suncorefoods green matcha powder *dissolved in 2 tsp water
Pinch of yellow safflower and cocoa powder
Filling - 0.4 cup azuki sweetened bean paste (95g)
1. In a stand mixer, add all bread ingredients except for salt and oil/butter. Using a dough hook, mix on medium-low speed for 10 min, then add in salt and oil/butter. Knead for another 6-8 min till the dough is smooth. Check that the dough can stretch into a thin membrane without breaking (window pane test).
2. Pinch out two 15g dough for the yellow and brown dough and knead in yellow safflower and cocoa powder till combined (optional – you can use all green dough). To the rest of the dough, knead in matcha powder till even. Further divide each dough into 2 and shape into balls (you will need two pieces of dough to sandwich the filling). Cover and let them proof for 1 hr or until doubled in size.
3. Punch down the green matcha dough and roll out the dough into a large triangular Christmas tree shape on a piece of baking sheet. Do the same for the other matcha dough. Spread azuki red bean paste over one large triangle and cover with the second triangle. Use a knife to trim the edges.
4. Flatten the yellow and brown dough and sandwich azuki bean paste. Place onto the top and bottom of the large green triangle.
5. Cut 1-inch wide strips on each side of the triangular tree shape, leaving around a 1-inch wide column in the middle of the tree uncut. Starting at the bottom, take a strip of dough and twist, forming a spiral and pinch down the end. Repeat with all of the strips of dough.
6. Use a star cutter to cut a star shape from the yellow dough and a knife to trim the sides of the brown dough to form a tree trunk.
7. Allow the Christmas tree to proof till doubled in size (around 45 mins). Preheat oven to 180C. Reduce the temperature to 140C just before placing the tree bread into the oven. Bake for 20 min or until the buns are firm and sound hollow when tapped. Enjoy! =)
With love,
Susaanne
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