Matcha Bread & Butter Pudding. This matcha bread recipe uses almond flour, almond extract and sliced almonds for a lovely moist and aromatic quick bread with all the benefits of green tea powder. I have a long-standing history with matcha. As in I try and try and try to like it and really haven't had too much success over the years.
Mix all the ingredients and spread on one side of the sliced toast. The lower quality matcha is used for other purposes and is often referred to as culinary grade matcha. In the culinary world, matcha tea powder not only gives flavour but also dyes the food such as mochi, ice creams and noodles. You can have Matcha Bread & Butter Pudding using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Matcha Bread & Butter Pudding
- Prepare of Caramelized White Chocolate:.
- Prepare of High Quality White Chocolate At Least 28% Cocoa Butter Preferably Valrhona or Callebaut, 125g.
- Prepare of Bread Pudding:.
- It’s 300 g of Whole Milk,.
- Prepare 300 g of Heavy Whipping Cream,.
- It’s 35 g of Yuzu Sake / Limoncello,.
- You need 1/2 of Fresh Yuzu / Lemon Zest,.
- You need 10 g of High Quality Matcha Powder Preferable Nature's Superfoods,.
- It’s 8 of Egg Yolks,.
- You need 120 g of Demerara Sugar,.
- Prepare 1 Loaf of Stale Bread,.
- Prepare of Salted Butter, For Spreading.
- You need Pinch of Matcha Salt,.
And today, I'm sharing with you a swirl bread recipe that uses matcha tea powder for that vibrant green color. Matcha Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method with a touch of matcha! Place all ingredients (except walnuts, raisins and yeast) around the mountain of flour.
Matcha Bread & Butter Pudding step by step
- Prepare caramelized white chocolate. Preheat oven to 120 degree celsius or 250 fahrenheit. Transfer white chocolate onto a baking tray. Wack into the oven and bake for 10 mins..
- Remove from the oven and give it a stir until smooth. Bake at 10 mins intervals. Repeat the process until the white chocolate has caramelized into a deep caramel color. Set aside until ready to use..
- Prepare bread pudding. In a sauce pot, add milk, cream, yuzu sake and zest. Stir to combine well. Turn the heat up to medium and bring it to a boil. Remove from heat and sieve in matcha powder..
- Mix until well combined. In a bowl, whisk together egg yolks and sugar. Pass the matcha mixture into the yolk mixture and incorporating, 1/3 portion at a time. *If the matcha mixture is added all at once, the yolks will scramble.*.
- Once everything is incorporated, set aside until ready to use. Remove the crust from the bread. Slice the bread diagonally. Spread butter on both sides. Place into a baking dish, overlapping one another..
- Once the 1st layer is filled, rotate 180 degrees and repeat the layering. Repeat the process until the baking dish is filled. *I only have 2 layers as my baking dish is large and shallow.* Ladle in the matcha custard. *If the baking dish is filled before the custard is used up, set aside for 10 mins and ladle in again. The amount of custard is just nice for 1 loaf of bread.*.
- Set aside for 30 mins to allow the bread to soak up the custard. Preheat oven to 180 degree celsius or 360 fahrenheit. Place the baking dish over a larger dish or a deep baking tray. Place into the oven. Fill the larger dish or tray with warm water until it reaches halfway on the baking dish..
- Bake for 30 to 40 mins or until the top is lightly toasted. Remove from the oven. Scoop onto serving plate and drizzle that caramelized white chocolate over the top. Sprinkle some matcha salt..
- To make matcha salt, add 1 TBSP of sea salt and 1 TSP of matcha powder In a spice grinder. Blitz until powdery.* Serve immediately while it is still warm..
On top of the mountain of flour, make a hole and put yeast. Finally, put milk around the mountain of the flour. This pillowy soft Matcha-Milk Tangzhong Bread made using the tangzhong method weaves together milk and matcha dough to create a lovely fluffy loaf! I don't have any life-story to share with you today; only the story of the ridiculous bouts of indecision I've been going through when it came to sharing this Matcha-Milk Tangzhong Bread post. Matcha is subtle enough that it can be mixed in directly without causing issues with bread texture if done carefully and correctly.
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