Matcha Sakura Bun with Pure Leaf
* This post is made in collaboration with Pure Leaf.
I love matcha and everything about it. I love its unique shade of vibrant green and its natural, sweet, slightly bitter taste. When it comes to matcha desserts or pastries, beauty and flavor go hand in hand.
Before you head to the kitchen, it is important to note that matcha falls into one of two categories, ceremony-grade and food-grade. While ceremony-grade is considered higher quality and should be used for drinking, the food-grade powder is intended for baking and cooking. But I find it is much better to use the ceremony-grade in recipes because it has a less bitter flavor than the powder typically used in foods. That's why I chose to use the new Pure Leaf Home Brewed Matcha in this recipe. You can tell a good Matcha first by its emerald green color and its fine texture. And that's what you find in Pure Leaf Pure Matcha and Pure Leaf Matcha with Ginger.
This Matcha sakura bun is inspired by the traditional Japanese pastry - Anpan, which is a sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans green beans, sesame, and chestnut. In this recipe, I used red bean paste for its smooth texture and intense flavor.
This bun is not difficult to make, but it is important to make sure the dough ferments well in order to achieve the soft texture in the end. I had such good fun making these buns but it did take a few times to get the recipe right. But the efforts were well worth it. Hope you will try and like it as much as I did.
What you'll need:
For the dough
- 2 cups bread flour
- 2 1/2 tbsp coconut oil
- 3 tbsp sugar
- 1/4 tsp salt
- 2/3 cup lukewarm water
- 2 sachets Pure Leaf Pure Matcha
- 1 tsp dried active yeast
For the red bean filling
- 1 cup red beans
- 1/2 cup sugar
How it's made:
- Soak red beans overnight.
- Bring to a boil. Add water a few times and simmer for about 40-50 mins or until tender. add water if needed.
- Brew the two sachets of Pure Leaf matcha tea with the lukewarm water, then add dried yeast. Set aside for 5 mins.
- Preheat the oven to 320F. Combine all the ingredients for the dough and knead well with hand until the dough is smooth and soft.
- Let it ferment until it doubles in size.
- Strain the red beans and save 1/2 cup of the strained water. Put red beans, sugar and saved water into a blender and mix until smooth, paste-like. Set aside.
- After the dough doubled in size, divide the dough into 10 equal pieces. Roll out the dough into a ball, then pat it into a flat circle. Make a slit evenly five times on the circle. Then pinch the two ends together to make it into sakura shape.
- Let it ferment for 30 mins again until the dough rises and soft.
- Bake in the oven for 10 mins. And let the bun cool down.
- Put the red bean paste into a piping bag with swirl tip and pipe the paste into the middle of the matcha sakura bun.
- Serve with a warm cup of Pure Leaf matcha tea.