Matcha Black Sesame Bread
MASAK - MASAK
B.I.G
x
NIKO NEKO
"I’ve learnt culinary arts at UiTM Penang and undergone industrial training. I had practiced the arts of culinary through rigid training. It has been physically and mentally strangling but I realized I am very passionate about cooking and I am excited to learn more. I enjoy best when I’m working and interacting with customers as they open up opportunities and room for improvement. I also value the customers’ opinions. I became an instructor for Masak-Masak and have loved it ever since."
Syaza Qistina
Masak-Masak Instructor cum R&D Executive
Website: big.com.my/masak-masak/
Interview with Chef Qistina of MASAK-MASAK B.I.G
Recipe
Matcha Black Sesame Bread
by Masak-Masak, B.I.G
Prep Time: 30 minutes
Baking Time: 30 minutes
Yield: 2 loafs
Ingredients
1 cup full cream milk, warm
2 ¼ tsp dry yeast
700 g all-purpose flour
128 g unsalted butter, softened
¼ cup caster sugar
3 nos egg
1 no egg yolk
2 tbsp YURI / Matcha Powder
1 tsp salt
Black Sesame Filling:
170 g unsalted butter, softened
½ cup caster sugar
3 ½ tbsp honey
5 tbsp black sesame seeds, toasted and finely ground
Glaze / Syrup:
3 tbsp water
¼ cup caster sugar
Method For Matcha Bread
- Combine full cream milk with yeast and let it stand for 5 minutes until foamy.
- Place yeast mixture, all-purpose flour, butter, caster sugar, eggs, salt and YURI / Matcha Powder in stand mixer bowl and knead until the dough becomes smooth and elastic.
- Transfer to a bowl and cover with damp cloth or cling wrap. Leave the dough at warm place and let it rise till double in size. This will take around 1 – 2 hours.
Method For Black Sesame Filling
In a bowl, cream butter with caster sugar till pale. Add in honey and toasted black sesame seed. Divide the filling into 2 bowls.
Method For Glaze / Syrup
Combine both ingredients in a sauce pot and bring to boil. Once the sugar has fully melted, remove from heat and let it cool.
Method To Assemble
- Punch down matcha dough to release the air. Divide it into 2 equal dough and roll it into a round shape.
- On a lightly floured surface, roll the dough into a rectangle shape with a thickness of 0.50 cm. With a help of spatula, spread the filling all over the dough. Tightly roll the dough into a log, making sure the seam in on the bottom.
- Trim ½ inch of the bottom of the dough and gently cut the roll into half lengthwise, starting at the top and finishing at the seam.
- Roll halves over so that the cut sides are facing up and twist the two halves together. Start by crossing the left end over the right, pinching together lightly, then lifting the right side over the left and repeating until the two halves are completely intertwined.
- Transfer twist into one of the prepped loaf pans. Cover with a damp cloth or cling wrap and let rise in a warm area for 1 hour. Repeat for second loaf.
- Once risen, transfer the loaf pan to baking tray and bake the bread at 180˚C for 30 minutes.
- Remove from oven brush with glaze while the bread is still hot.
SHOP YURI / MATCHA POWDER HERE
