Master Jin Dawang's Hong Kong-Style Loaf, Matcha Edition ❤️ Cool Summer Bake

A few days ago a fellow baker suggested making a matcha loaf, and since I am currently obsessed with Hong Kong-style Pullman loaves, I decided to bake a matcha version. The vibrant green color brings a refreshing breeze to hot summer days.

I love how it turned out. It has the exact same feathery, tender texture as the original Hong Kong-style loaf, infused with a lovely matcha aroma. If you love matcha, do not miss this one! Big thanks to the friend who suggested it❤️❤️❤️.

This loaf is very straightforward to make. The only prep is chilling your water in the fridge ahead of time if you do not have ice water ready.

The ingredients and method are almost identical to my previous Hong Kong-style loaf post, except I added 6g of matcha powder and reduced the sugar by 5g.

🍞 Ingredients: Bread flour 250g, sugar 45g, salt 2g, ice water 135g (adjust as needed), egg 30g, matcha powder 6g, milk powder 8g, instant dry yeast 3g, butter 20g.

🍞 See Photo 5 or my previous post for detailed step-by-step instructions.

❤️❤️❤️

Baker's Tips:

To keep the dough temperature low in warm weather, chill your mixer bowl and dough hook in the fridge ahead of time. You can also mix all ingredients except the butter into a ball and chill it in the fridge for a 30-minute autolyse before continuing.