Any matcha lovers here? Because this mouth-watering recipe is what you need right now! You’ll definitely fall in love with the matcha ganache.
Volcano Matcha Charcoal Bread
Ingredients
Dough
- 570 gm
Bread flour - 26 gm
Yeast - 110 gm
Sugar - 6 gm
Salt - 1 nos
Egg - 280 gm Warm water
- 60 gm
Unsalted butter (room temparature) - 10 gm Charcoal powder
- 20 gm
Butter for spreading
Lava (matcha ganache)
- 300 gm
Whipping cream - 230 gm
White chocolate - 10 gm
Matcha powder
Instructions
Dough
- Mix yeast and warm water together. In another mixing bowl, put in bread flour, sugar, salt, charcoal powder and mix all together. Then pour in yeast mixture. Use a hook attachment and mix it until slightly incorporated then add in 1 nos egg. When dough slightly absorb most of the flour then add in room temp unsalted butter.
- Knead the dough until smooth and do the window test. Cing wrap or use a damp cloth to cover the dough and let it rest for 30 mins or doubled up.
- Remove dough from the bowl and place it on a dusting work surface. Use a rolling pin and roll out into rectangle sized.
- Use an offset spatula to spread all over on the dough. Then roll the dough from bottom to top. Get a sharp knife and cut using 3 finger size guide.
- Greased and place it in an 8 inch cake mould with 2 inch round cutter in the center. Use a cling film and wrap and let it rest for 15 mins or doubled the size.
- Preheat the oven to 190c and crack 1 nos egg for eggwash.
- Put it into the oven for 15 min.
Lava (matcha ganache)
- Boil the whipping cream and sieve in match powder then pour into the white chocolate and let it sit for 1 minute.
- Use a spatula and mix them until fully combined.
Look at the texture of the bun!! It is so fluffy, soft, and smooth… unbelievable!!
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