I made a loaf with cocoa and macha (green tea) powder. This loaf was so much fun slicing it! Every slice, the pattern was different. My mesdemoiselles were so excited finding shapes in the slices, like with clouds. Not only looks, it tasted yummy! You can taste macha and cocoa flavour. I could add a little bit more sugar perhaps.. maybe in the cocoa and macha paste.
There are a lot of bread recipes in Japan using green tea powder. I love the colour and the flavour of macha powder. It’s so useful for baking! This time I wanted to try this three coloured pullman which I saw on someone’s blog a long time ago. I adapted a couple of recipes that I found. I had to adapt the quantity as my bread loaf tin is bigger than most of the Japanese recipes I found.
Green tea and Chocolate Pullman
375g of High Grade/Strong Flour (incl. 2tbsp of Gluten Flour)
5g of Instant Dry Yeast
30g of Sugar
25g of Unsalted Butter
7g of Salt
150g of Water
112g of Milk (one egg york included)
Cocoa paste / 6g of Unsweetened Cocoa Powder+2tsp of water, mix well
Macha paste / 6g of Macha Powder+2tsp of water, mix well
- Put all the ingredients except butter, cocoa and macha paste. Knead for 15 min then add the butter. Knead again until the dough becomes shiny. (app.5-10 min)
- Divide the dough into three. Shape it into balls. Add cocoa paste to 1 of the balls, knead until well combined. Do the same with the macha paste. (2nd picture from the top)
- Cover all the dough with cling film or a wet tea towel and let it rise in a warm place for about one hour.
- Roll each ball into a rectangle. (little bit longer than the tin you will use.) Stack all the dough one on top of the other and roll it length ways. (3rd picture from the top)
- Now your dough should look like a rolling pin. Make sure it’s longer than your baking tin.
- Cut the dough length-ways twice to make it into 3 strings but leave the top 3 cm. (4th picture from the top)
- Plat the dough (5th picture from the top) and put it in the tin. Make sure you tuck the top and the end underneath. (5th and 6th picture from the top)
- Let it rise in a warm place for 45min- 1h until the dough fills 80% of the tin.
- Preheat the oven to 200℃, 20 min before finishing the final rise.
- Put the lid on the tin (if you have), bake it in the oven at 190℃ for 30min.