Matcha Hokkaido Milk Loaf ❤️ A Must-Try for Matcha Lovers

This recipe is based on Feijuan's 100% sponge (Chongzhong) Hokkaido milk loaf formula, with matcha powder added to the main dough to make a Matcha Hokkaido loaf.

When mixing the main dough this time, I added a little extra egg white, and it gave the loaf much stronger oven spring than my previous chocolate loaf. Such a pleasant surprise!

🍞Ingredients: (Makes one 450g Pullman loaf pan)

🎈Sponge (Chongzhong): Bread flour 250g, sugar 8g, instant dry yeast 2g, egg white 18g, milk 80g, heavy whipping cream 70g, butter 5g

🎈Main dough: Egg white 20g (I used 30g with great results and stronger oven spring than the chocolate version), sugar 37g, milk powder 15g, salt 3g, instant dry yeast 1g, matcha powder 5g, butter 5g.

🍞Instructions:

1️⃣The day before, mix all the sponge ingredients together. It does not need to be kneaded smooth and will feel like a fairly stiff dough. Ferment at room temperature for about 1 hour, then refrigerate for 12 to 17 hours.

2️⃣The next day, tear the chilled sponge into small pieces (so it blends more easily with the main dough ingredients). Combine with all main dough ingredients except the butter in a stand mixer and mix until it reaches the thick membrane stage (medium gluten development). Add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane).

3️⃣Divide the dough into three equal pieces and shape each into a tight ball (boule). Cover with plastic wrap for a 10-minute bench rest, then roll out, coil, and place into the pan.

4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for about 32 minutes. Adjust according to how your oven runs.

🔅Note: The photos show quite different greens depending on the lighting angle; the true color in person is right between Photo 2 and Photo 3.