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Red Bean Matcha Milk Bread

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These incredibly soft buns have a subtle matcha flavor and are stuffed with sweetened red bean paste.

Milk bread, perfected by Japanese bakers, is one of my favorite types of bread because of its fluffy texture and subtle sweetness. It’s similar to a Hawaiian roll, but lighter, airier, and less sweet. A popular technique used to make this bread is the tangzhong method, which involves creating a starchy roux that helps produce an exceptionally soft crumb. Made from just two simple ingredients, flour and water,the tangzhong roux is remarkably effective at improving the texture of bread dough and extending moisture content. This dough recipe is adapted from DreamsofDashi's shokupan recipe. 

Milk bread requires some time to prepare due to its two rising periods. The bread freezes well, making it common to bake in batches and freeze for later use, where it can last for several months. Milk bread is often baked as a loaf or shaped into rolls. This recipes involves rolls and they're filled them with red bean paste, creating a delicious option for either breakfast or dessert. Because the bread itself is only lightly sweet, the sweetened red bean paste pairs with it beautifully. Red bean paste can be purchased pre-made or prepared at home. I switch between making my own red bean paste (anko) or using store-bought. For the sake of simplicity, this recipe uses store-bought anko.

Do I need special equipment to make these rolls?

I highly recommend using the following tools to make the baking process easier:

Stand mixer
Rolling pin
Round baking pan

Prep Time 45 mins
Cook Time 35 mins
Rest Time 120 mins
Total Time 3 hrs 20 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Servings: 8
Dietary: Nut Free, Vegetarian
Description

These soft and fluffy bread rolls made with the tangzhong method is stuffed with sweetened red bean paste.

Ingredients
    For Tangzhong
  • 3 tablespoon bread flour
  • 1/2 cup water
    • For Dough
  • 3 cups bread flour
  • 1 1/2 tablespoon granulated sugar
  • 2 tablespoons milk powder (any fat percentage)
  • 1 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 6 1/2 tablespoon lukewarm water
  • 1 large egg
  • 1 1/2 tablespoon softened butter
  • 1 teaspoon matcha powder
  • 1/2 cup red bean paste
  • 1 large egg (whisked for egg wash)
  • sesame seeds to top
Instructions
  1. 1
    To make the tangzhong, whisk together the bread flour and water over medium low heat in a small pot.
  2. 2
    Whisk frequently for ~4 minutes until the roux thickens and turns into a sticky paste. Remove from the heat and set aside.
  3. 3
    In a stand mixer with the dough hook, add tangzhong, flour, sugar, milk powder, yeast, salt, and water and knead on medium speed for 1 minute.
  4. 4

    Crack in an egg and knead for an additional 4 minutes.

  5. 5
    Add in the softened butter and continue kneading for 7 minutes. Remove half of the dough and set aside. Knead the remaining half in the mixer for an additional 5 minutes.
  6. 6
    Remove this dough and place it in a medium oiled bowl. Cover and set aside to rise for 1 hour in a warm place.
  7. 7
    Place the other half of the dough in the stand mixer and add matcha powder to it. Knead the dough and matcha powder together for 5 minutes. Place dough in another medium oiled bowl. Cover and set aside to rise for 1 hour in a warm place.
  8. 8
    After 1 hour, both dough balls should have doubled in size. Punch both dough balls to release the air. For each dough ball, cut them into 8 even pieces and roll them into balls. You should have 8 matcha balls and 8 original-flavored balls.
  9. 9

    Lightly flour a surface and take one of the original-flavored dough piece and roll it out into a long oval with a rolling pin. Set aside.

  10. 10

    Take a matcha-flavored dough piece and also roll it out into a long oval. Place the matcha dough on top of the original dough and lightly roll it out. 

  11. 11
    Spread on 1 tablespoon of red bean paste, roll the dough up tightly, and pinch the edges to seal. Shape the dough into a round ball and place in an 8 or 9 inch round baking pan.
  12. 12
    Repeat for the rest of the dough pieces. Once all rolls have been formed, cover the baking pan and allow the dough to rise for 1 hour.
  13. 13
    In the meantime, preheat oven to 350 °F.
  14. 14
    After 1 hour, the bread dough should have doubled in size. Lightly brush the surface with the egg wash and top with white sesame seeds. Bake in the oven for 35 minutes.
  15. 15
    Remove the bread from the oven and enjoy!

Nutrition Facts

Servings 8

Serving Size 1

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 4.4g7%
Sodium 106.7mg5%
Total Carbohydrate 50g17%
Dietary Fiber 2.3g10%
Sugars 9.7g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: anko, red bean, bread, rolls, milk bread
Read it online: https://eatswithjamie.com/recipe/red-bean-matcha-milk-bread/