Matcha Melon 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

For MASAK-MASAK class schedule, visit website: big.com.my/masak-masak/

Interview with Chef Qistina of MASAK-MASAK B.I.G

The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenge being a culinary chef. It is difficult to please everybody.

How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.

What do you think of YURI / Matcha? How does YURI / Matcha work with your pastries?

It is one of the best matcha powder that I’ve ever work with. The fine texture blends easily in my baking goods. In addition to that, the strong flavor and the vibrant color made the pastries looks so good and tempting to eat!

Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.

The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.

How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.

What do you think of YURI / Matcha? How does YURI / Matcha work with you pastries?

It is one of the best matcha powder that I’ve ever work with. The fine texture blends easily in my baking goods. In addition to that, the strong flavor and the vibrant color made the pastries looks so good and tempting to eat!

Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.

Recipe

Matcha MELON BREAD

by Masak-Masak, B.I.G

Prep Time: 20 minutes
Baking Time: 20 minutes
Yield: 8 buns

Ingredients

Matcha Crust

30 g unsalted butter, softened
40 g icing sugar, sifted
1 egg
95 g cake flour
¼ tsp baking powder
1 tsp YURI / Matcha Powder

Matcha Bread

½ tsp dry yeast
85 g full cream milk, warm
150 g bread flour
1 tbsp YURI / Matcha Powder
25 g caster sugar
2 tsp condensed milk
15 g egg
¼ tsp salt
20 g unsalted butter, softened

Method For Matcha Crust

Cream butter with icing sugar till pale. Add in egg, cake flour, baking powder and YURI / Matcha Powder. Mix till combined.
Transfer the dough to a sheet of cling wrap. Roll it into a log and refrigerate for about an hour.

Method To Assemble

Combine full cream milk with dry yeast in a bowl. Let it sit for 5 minutes until yeast has fermented.
Place bread flour into a mixer bowl together with yeast mixture, YURI / Matcha Powder, caster sugar, condensed milk and egg.
With low speed, start kneading until it has come together. Turn the speed on high and let it beat for 5 minutes. Add in butter and continue kneading till you have a smooth and elastic dough.
Transfer to a bowl and cover with damp cloth or cling wrap. Let it rise until it doubles in size, placed in a warm place for 1 – 2 hours.
While the dough is proofing, take out Matcha Crust from fridge and weigh into 8 individual pieces. Roll the dough flat, about 0.2 cm. Transfer to a baking tray and place it back into the fridge to avoid it from melting.
After proofing, punch down the dough to release out all the air. Weigh the dough into 8 equal pieces and roll it into a ball. Cover the Matcha Bread Dough with Matcha Crust. Using a dough scraper or knife, gently score the Matcha Crust into crisscross pattern.
Transfer to a baking tray lined with parchment paper and let it proof once again for another hour. Once risen, bake the bread at 170˚C for 15 – 20 minutes. Transfer to a cooling rack and let it cool completely.

SHOP YURI / MATCHA POWDER HERE

YURI / MATCHA POWDER

Start Baking Your Matcha Melon Bread Today With YURI / Matcha Powder.

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Start Baking Your Matcha Melon Bread Today With YURI / Matcha Powder.

SHOP NOW