Matcha Spiral Buns [Straight Dough Method]

This is a lovely green tea bun recipe from Cheah, [No-Frills Recipes: Red Bean Buns].

I used my brown bean sweet paste as filling for the buns.   The bun dough was prepared the previous day [kept in the refrigerator] and I was able to bake them the next morning for breakfast -  served warm, they were soft and moist.   Why, I baked it in the early morning - cos' it was raining heavily and I couldn't go for my regular morning exercise.  So what best to do ...... bake bread.. lol.  Anyway, the buns were all finished by 8.30 am.  Some in our tummies and some at my neighbours...  So I can't tell whether they are soft and moist later..... next time, to update.

Oh yes, must be wondering why the shape of the buns are so odd.  Actually, I tried the spiral way.

Ingredients for Matcha Buns

[makes 12 buns x 60 gm]

300 gm high protein flour - sifted

100 gm plain flour - sifted

2 tsp green tea powder [beautiful green colour]

30 gm caster sugar [I used 2 tbsp]

1/2  tsp salt

1  tsp yeast

260 ml milk [I used 250 ml]

30 gm butter [I used 1 tbsp]

Filling - sweet brown bean paste

white sesame seeds

1 egg lightly beaten for egg wash [I used milk]

1. Put all dough ingredients [except butter] in a mixing bowl.  Knead from low speed until until a soft dough is formed.  Add in butter.  Continue to knead from low speed  for about 5 minutes, then knead on medium high speed for a  further 5-10 minutes.  Knead until dough is soft, smooth and elastic [does not stick to fingers when touch or window pane stage].
2. Cover with a piece of damp cloth to prove in a warm place for  15 minutes or till dough doubles in size [dough is ready for shaping when an indentation of a finger remains and the dough does not sink].
3. Punch down dough, transfer onto a slightly floured surface and divide dough into 6 portions of 120gm each.  Shape into balls. 
4. Roll out a portion into rectangular shape, brush with some melted butter.  Roll up swiss roll into a log.  Cut into half.  Invert one half , flatten it  and wrap with 1/2 tbsp of filling in the centre.  Bring the edges together to seal,  Place seam side down on a lightly greased paper casing in a baking tray.  Do the same for the remaining portions.  Leave buns in the oven shelf to rest for 30-35 minutes or until double in size.
5. Brush with egg wash or milk and sprinkle on some sesame seeds if desired.
6. Bake in a preheated oven @ 190 degrees C for about 15 mins.  Remove from oven to let cool on a wire rack.  Brush buns with some melted butter.

Recipe for brown bean paste, please refer to Sweet Brown Bean Paste.