What type of matcha is best for baking?

Use culinary-grade matcha , as it retains its flavor and vibrant color even when exposed to heat. Ceremonial-grade matcha is too delicate and expensive for baking.

Why does my matcha turn brown after baking?

Matcha oxidizes when exposed to high heat or light. To maintain its green color: Use high-quality matcha . Avoid overbaking. Store matcha properly in an airtight, opaque container .

Can I use regular green tea instead of matcha?

No, regular green tea leaves don’t have the fine powder consistency or concentrated flavor of matcha. For authentic matcha taste and texture, only use powdered matcha .

How do I prevent matcha from clumping in my batter?

Always sift matcha powder using a fine mesh sieve before mixing, or dissolve it in a small amount of warm liquid first.

Does matcha affect the texture of baked goods?

Matcha doesn’t change the texture much but adds a mild bitterness. To balance the flavor, pair it with sweet ingredients like vanilla, white chocolate, or honey .

Can I store matcha in the fridge?

Yes, but keep it in an airtight container to prevent moisture absorption. Let it return to room temperature before opening to avoid condensation.

Why does my matcha taste too bitter?

Low-quality matcha or using too much can cause bitterness. Use high-quality matcha and balance it with sugar or dairy in recipes.

How long does matcha last for baking?

Unopened matcha lasts 6-12 months . Once opened, use it within 2-3 months for the best flavor and color.

Matcha Pan: 5 Best Soft & Fluffy Japanese Green Tea Breads

Name: Matcha Pan: The Perfect Fusion of Japanese Bread and Green Tea
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Cuisine: Japanese
Ingredients: 2 tbsp bread flour; 3 tbsp water; 3 tbsp milk; 2 ½ cups (320g) bread flour (preferably Japanese bread flour); 2 tbsp matcha powder (high-quality culinary grade); 2 tbsp sugar; 1 tsp salt; 2 tsp instant yeast; ¾ cup (180ml) warm milk; 1 egg; 3 tbsp unsalted butter, softened; Red bean paste (for Matcha Anpan variation); White chocolate chips (for a sweet touch); Extra matcha powder (for dusting)

Description

Matcha Pan is a soft and fluffy Japanese bread infused with the rich, earthy flavor of matcha. Known for its vibrant green color and delicate sweetness, this bread is a perfect balance of taste and texture. Using high-quality matcha powder enhances both its flavor and health benefits. Whether enjoyed plain, toasted with butter, or paired with a warm cup of tea, this bread offers a unique way to savor the essence of Japanese baking.

Ingredients

Scale

For the Tangzhong (Pre-Cooked Flour Paste):

2 tbsp bread flour
3 tbsp water
3 tbsp milk

For the Dough:

2 ½ cups (320g) bread flour (preferably Japanese bread flour)
2 tbsp matcha powder (high-quality culinary grade)
2 tbsp sugar
1 tsp salt
2 tsp instant yeast
¾ cup (180ml) warm milk
1 egg
3 tbsp unsalted butter, softened

Optional Fillings & Toppings:

Red bean paste (for Matcha Anpan variation)
White chocolate chips (for a sweet touch)
Extra matcha powder (for dusting)

Instructions

Step 1: Prepare the Tangzhong

In a small saucepan, mix the bread flour, water, and milk over low heat.
Stir constantly until it thickens into a smooth, paste-like consistency.
Remove from heat and let it cool to room temperature.

Step 2: Make the Dough

In a mixing bowl, combine the bread flour, matcha powder, sugar, and salt.
Add instant yeast (avoid direct contact with salt).
Pour in warm milk, egg, and the cooled Tangzhong mixture.
Mix until a sticky dough forms.

Step 3: Knead the Dough

Knead by hand or using a mixer with a dough hook for 10-15 minutes until smooth and elastic.
Add the softened butter and continue kneading until fully incorporated.
The dough should be soft, elastic, and slightly tacky.

Step 4: First Rise

Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 60-90 minutes until doubled in size.

Step 5: Shape the Dough

Punch down the dough to remove air bubbles.
Divide into equal portions and shape into rolls or loaves.
If adding fillings, flatten each portion, place the filling inside, and seal.

Step 6: Second Rise

Arrange the shaped dough on a baking tray or loaf pan.
Cover and let it rise again for 45-60 minutes until puffy.

Step 7: Bake

Preheat oven to 350°F (175°C).
Brush the dough with milk or egg wash for a golden crust.
Bake for 20-25 minutes until lightly golden.

Step 8: Cool & Serve

Transfer to a wire rack to cool before slicing.
Enjoy fresh, toasted, or with a spread of butter!

Notes

✔ Best Matcha to Use: Opt for culinary-grade matcha for the best balance of flavor and cost.
✔ Storage: Store at room temperature in an airtight container for up to 3 days. Freeze for longer storage.
✔ Serving Ideas: Enjoy with honey, butter, or cream cheese, or use it for French toast!
✔ Variations: Try adding red bean paste for Matcha Anpan or white chocolate for a sweet touch.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Bread, Breakfast, Snack
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 4g
Sodium: 190mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg

Keywords: High-quality matcha, Japanese bread flour, yeast, sugar, milk, butter