matcha frog milk buns
hope you enjoyed my little frog party as much as i did 🥺
featured are matcha milk buns - the flavor is mild yet fragrant and i paired it with the most delicious peach oolong tea from which i bought at my local farmers market. it’s one of the best tasting oolongs i’ve tried, i wish i could share just how beautiful it smells and tastes with you.
~ matcha bun recipe ~
2 1/2 cups bread flour
3 tbsp + 2 tsp granulated sugar
3 tbsp matcha powder
1/2 tsp salt
1 large egg
1/2 cup milk
120 g tangzhong ((see note))
2 tsp instant yeast
3 tbsp unsalted butter (cut into small pieces, softened at room temperature)
instructions
- Combine the flour, salt, sugar, matcha and instant yeast in a bowl of a stand mixer
- Add in all wet ingredients: milk, egg and tangzhong
- Mix on medium speed and knead until your dough comes together and then add in the butter and continue kneading until smooth
- Knead the dough into a ball shape, then place in well oiled bowl to rest covered for 40 mins
- Divide the dough into four equal portions. Knead into balls, and into smaller balls for the eyes. Place two smaller balls on top and then cover and rest for 15 mins
- Place dough on baking sheet and bake for 325 F for 18-20 mins
- Allow to cool before decorating.
Making these cute matcha frog milk buns was such a delightful experience! There's something so satisfying about baking something that's not only delicious but also incredibly adorable. If you're looking to elevate your home bakery game, these are a must-try. You might be wondering about achieving that perfect matcha flavor and super soft texture, or even how to get those little froggy details just right. Let me share some extra tips I've picked up! First off, let's talk matcha! The quality of your matcha powder really makes a difference. For baking, culinary grade matcha is usually sufficient, but if you want an even brighter green color and a more vibrant, less bitter flavor, consider a higher ceremonial grade. When mixing it into your dry ingredients, make sure it's well sifted to avoid any lumps, which can lead to uneven color or concentrated bitter spots. The balanced flavor in these matcha milk buns is truly amazing, just like the original recipe says, mild yet fragrant. Now, for that irresistible softness in your milk bread! The secret lies in the tangzhong method, which the recipe ingeniously incorporates. Tangzhong, essentially a cooked flour-and-water paste, pre-gelatinizes starches, allowing the dough to absorb more liquid. This results in incredibly moist, tender, and fluffy buns that stay fresh longer. Don't skip the kneading step; a well-kneaded dough, especially after adding the butter, will develop good gluten structure, essential for that chewy-soft texture. After your initial 40-minute rest, and then the additional 15 minutes after shaping, you'll see how much the dough relaxes and becomes pliable. Crafting the adorable matchafrog shapes is probably the most fun part! When dividing your dough, ensure your main bun portions are relatively even, and the smaller balls for the eyes are consistent in size. Gently pressing the 'eyes' onto the main bun before the final proof helps them meld nicely. For an extra touch, after baking and cooling, you can even use a food-safe marker or melted chocolate to draw tiny pupils on the eyes, bringing your little frog creations to life! This really takes your cutefood to the next level. Some of you might be wondering about the difference between these baked milk buns and steamed buns (like matcha bao bun or steamed bun frog). While both are incredibly soft, baked milk buns typically have a slightly dryer, golden exterior and a richer flavor from the butter and baking process. Steamed buns, on the other hand, are often whiter, incredibly moist, and have a distinct chewiness that comes from steaming. This recipe for baked matcha milk buns is fantastic for a soft, slightly chewy texture with a lovely golden bottom, but if you're ever curious, steamed versions offer a different, equally delicious experience! And to complete your perfect 'frog party,' why not pair these buns with a homemade frothy matcha drink? While the original article mentions a delicious peach oolong tea, making a simple frothy matcha latte is also super easy. Just whisk up some matcha powder with a little hot water until frothy, then add your milk of choice (hot or cold). It's a wonderful way to enjoy more matcha goodness and perfectly complements the buns. I hope these extra tips help you create the most wonderful, adorable, and delicious matcha frog milk buns ever!