Matcha Green Tea Bread Food

MATCHA GREEN TEA BREAD

Steps:

• Place flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt in a mixing bowl and mix by hand. Make a well in the center and pour in 1/2 cup plus 2 tablespoons milk and beaten egg. Mix to form a soft dough.
• Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into the dough.
• Continue to knead until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes. Smooth dough into a ball and place in a mixing bowl. Cover with plastic wrap and let dough rise until doubled in size, about 1 hour.
• Lightly grease a loaf pan. Remove dough from the bowl and punch out accumulated air. Place on a lightly floured surface and use a rolling pin to roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place seam-side down in the prepared pan and cover with plastic wrap. Let dough rise a second time until it fills 80% of the pan, 45 to 60 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 30 to 35 minutes.
• Remove bread from pan immediately and let cool completely before slicing, about 30 minutes.

MATCHA (GREEN TEA) SHORTBREAD COOKIES

Steps:

• Sift the flour, powdered tea and salt into a bowl.
• In a mixer bowl, beat butter and powdered sugar until fluffy.
• Add flour mixture to mixer bowl and mix slowly until dough just comes together.
• Pull dough together carefully in a log, approximately 2 inches in diameter.
• Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
• Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
• Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
• Remove cookies immediately from the cookie sheet and cool on a wire rack.
• Store in an airtight container or wrap well and freeze.
• The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
• NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
• NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.

GREEN TEA KASUTERA (GREEN TEA BREAD)

Steps:

• Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
• Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
• Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

MATCHA BREAD

Steps:

• Preheat oven to 375°F and grease a 9x5 or similar sized loaf pan with baking spray.
• Combine the flours, salt, baking powder, baking sida and matcha powder in a large bowl and whisk together.
• Warm the milk to a simmer then remove from heat, place the bag of green tea in the milk and steep for 3-4 minutes.
• While the milk steeps, whisk together the melted coconut oil, eggs and stevia in a small bowl.
• Add the milk, vanilla and almond extract to the bowl with the egg mixture and whisk until well combined.
• Pour the wet mixture into the large bowl with the flours and stir until combined.
• Fold in the sliced almonds then transfer the batter to the greased loaf pan.
• Top with additional sliced almonds if desired and bake for about 40 minutes until center is set (test with a toothpick to see if it comes out clean) and edges start to turn golden brown.
• Remove from oven, place the loaf pan on a cooling rack until cool enough to handle. Remove the bread from the pan and cool fully on rack before slicing.