Step-by-Step Instructions

Method 1: Traditional Matcha Pan (Bread Loaf)

1. 1. Mix dry ingredients – In a large bowl, combine flour, matcha powder, sugar, and salt.

1. 1. Activate the yeast – Dissolve yeast in warm milk and let sit for 5 minutes.

1. 1. Introduce the yeast blend– and egg to the dry components, stirring in a circular motion to form a uniform batter.. Mix until a dough forms.

1. 1. Spend a full 10 minutes kneading: push the dough away, fold it over, and rotate. Repeat until the surface is glossy and the dough stretches without tearing.

1. 1. Rest & Expand :Let the covered dough sit undisturbed in a draft-free area until it doubles in bulk, about 1–2 hours. A gentle poke should leave a slow-to-rebound indent.

1. 1. Final Bake:Arrange the dough in a parchment-lined or oiled loaf pan. Bake at 175°C (350°F) for approximately 30 minutes, rotating the pan halfway for even browning.

Method 2: Matcha Pan Rolls (Sweet Buns)

1. 1. Follow steps 1-5 from the loaf method.

1. 1. Divide and Flatten Cut the dough into small, uniform sections. Roll or pat each piece into a thin disk, roughly ¼-inch (6 mm) thick.

1. 1. Add filling (if using) and shape into round buns.

1. 1. Pre-Bake Rest Transfer the buns to a lightly greased baking sheet. Allow them to undergo a final rise (30 minutes) in a warm, draft-free spot until they nearly double in volume.

1. 1. Bake at 350°F (175°C) for 15-20 minutes.

Method 3: Matcha-Stuffed Pastries (Advanced)

1. 1. Make a pastry dough using flour, butter, salt, and ice water.

1. 1. Roll out dough and cut squares.

1. 1. Add filling (matcha white chocolate or custard) and seal edges.

1. 1. Bake at 375°F (190°C) for 20 minutes.