- 3/4 cup water
- 4 tbsp bread flour
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 egg
- 1 tbsp active dry yeast
- 3 3/4 cup bread flour
- 2 tbsp matcha (green tea) powder
- 1/3 cup sugar
- 1 tsp salt
- 4 tbsp room temperature unsalted butter
- 15 oz sweet read bean paste (approximately 1 1/2 cup)
- 6 tbsp room temperature unsalted butter
- 1 tsp cinnamon, optional
- 1 cup powdered sugar
- 2 tbsp milk
- In a small saucepan, add 3/4 cup water and 4 tbsp read flour for tangzhong. Whisk until no lumps and thicken over medium heat, about 2 minutes. Reduce heat to low and keep cooking for 1 minute. Do not stop whisking for 3 minutes, it’s very easy to stick to bottom of saucepan. Remove from heat, transfer to a small bowl and cover with a plastic wrap. Make sure plastic wrap is touching tangzhong because we don’t want any air around tangzhong.
- In a 2 cups-measuring cup, whisk together warm water, warm milk, egg and yeast for dough. Let it set for 5 minutes.
- Combine bread flour, matcha powder, sugar and salt in a stand mixer. Pour wet ingredients mix and tangzhong. Using a dough hook, mix all ingredients on low speed until it forms a dough.
- Stop stand mixer. Add 4 tbsp room temperature unsalted butter and keep kneading dough on medium low speed until smooth, 6 to 7 minutes. Add 1 tsp flour at a time if it doesn’t become smooth in 6 minutes. Increase speed to high and knead dough for 1 minutes and turn off stand mixer.
- Dough must be super smooth and elastic. Shape dough as a ball and place back in a mixing bowl, cover with plastic wrap and place in a warm place. Allow dough to rise for 1 1/2 hours to 2 hours or until doubled to tripled in size.
- Meanwhile, let’s make filling. Combine sweet red bean paste, butter and cinnamon and mix well. Set aside.
- Roll dough out into a large rectangle, about 1/4-inch thick. Fix corners to make sure they are even. Spread sweet red bean mixture evenly on dough. Tightly roll dough up and form a log and pinch edges to close. Place seam side down. Cut log into 9 even sized pieces, about 1 1/2 inch thick, with a threat or non-flavored floss. Place matchabon on your choice of or 9×13 baking dish. Cover with a kitchen towel and let it rest for 30 minutes.
- Preheat oven to 350˚F.
Remove kitchen towel and bake matchabon for 25 to 30 minutes or until slightly golden on top. Meanwhile matchabon is baking, combine sugar powder and milk in a mixing bowl until smooth to make icing.
- Remove matchabon from oven, drizzle icing while it is still warm! Enjoy!
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes