Matcha Melon Pan 抹茶菠萝包

If you’re a fan of soft, fluffy bread and the aroma of green tea, you’ll fall in love with these Matcha Melon Pan! This Japanese-inspired bread combines the earthy flavour of matcha with a crisp, cookie-like crust that’s lightly coated with sugar and matcha powder. Each bun has a pillowy soft inside and a delicately sweet, crumbly top with the perfect balance of texture and flavour.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Bread Flour

1 tsp Green Tea Powder/ Matcha Powder

225g Milk

50g Castor Sugar

15g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

Melon Pan Toppings:

80g Cake Flour

1/4 tsp Baking Powder

25g Salted Butter

35g Icing Sugar

25g Egg

Some Castor Sugar + Green Tea Powder/ Matcha Powder

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all ingredients (except butter), knead to form a dough. Gradually knead in the butter and continue kneading until the dough passes the windowpane test. Proof for 1 hour or double in size. 

2. Prepare the melon pan topping: Cream butter and icing sugar, gradually add the egg. Sift in flour and baking powder, and mix to form a dough. Refrigerate for 1 hour. Divide the dough, roll into balls and roll flat. Keep chilled for later.

3. Deflate and divide the bread dough. Cover and let it rest for 10 minutes. Shape round and wrap with melon topping. Coat with castor sugar and green tea/ matcha powder. Proof doubled in size. If you're new to bread making, refer to my older bread posts for detailed instructions/ watch my video tutorial.

Alternatively, you can add the green tea/ match powder to the cookie crust 

4. Bake in a preheated oven 180'C for 12-15 minutes. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed.