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Matcha Hokkaido Milk Bread

  • 350 grams all-purpose flour
  • 3 tablespoons + 2 teaspoons sugar
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup milk, slightly warmed
  • 120 grams tangzhong (see below for recipe)
  • 2 teaspoon instant yeast
  • 42g butter, room temperature, cut into small pieces
  • 15g of our Culinary Matcha
  • 1 egg, beaten (for egg wash)


  1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (egg, milk, tangzhong), then followed by the dry ingredients (flour, sugar, salt, matcha powder, yeast).
  2. Select the "dough" mode (refer to the menu of your breadmaker to select the kneading dough programme).
  3. When all ingredients come together, add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes.
  4. Let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
  5. Punch and deflate dough, then remove dough from bowl and shape into a ball. As this recipe makes two loafs, divide into six equal portion. Knead into balls and let rest for 15 minutes at room temperature.
  6. Roll out each portion of the dough with a rolling pin into an oval shape.
  7. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press.
  8. Turn seal downward. Roll flat and stretch in length. With seal upward, roll into a cylinder like you would a swiss roll.
  9. With seal facing down, place in the loaf tins to have the 2nd round of proofing until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
  10. Brush whisked egg wash on surface. Bake in a pre-heated oven at 180 degrees C for 30 to 35 minutes, until top of bread is shiny and golden brown.
  11. Remove from the oven and transfer onto a wire rack. Let cool completely.


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