MATCHA BLACK SESAME ROLLS (Please click here for more detail)

Son requests for MATCHA!! He has a crazy craving for something, and I start to feel like I have to make it to fulfill his cravings. If you’ve had matcha-flavored treats, I am sure you agree that adding black sesame altogether will give a heavenly taste. Before making the next step, I searched the recipe from the internet, and I found some interesting recipes.

To further brighten these matcha black sesame rolls, I added a touch of tangerine zest in the black sesame filling. Turns out that matcha, sesame seeds, and tangerine make the perfect trio. I love this combination even though my son does not really appreciate the tangerine smell. Sad :(

For the glaze, the surface of the rolls is supposed to be green, black and some white just like “some snow on the green snail”. Unfortunately, there is no sugar powder at home; so I used raw sugar powder. This is why the tangerine glaze is not so obvious.

The appearance of the rolls is not attractive however this came out to be satisfying on so many levels – The flavors marry well, soft, moist dough with subtle notes of grassy matcha and the nutty black sesame, followed by a savory filling, and completed with a tinge of sweetness.

Pairing black sesame and matcha together is a perfect choice. There is something incredibly comforting and nostalgic about black sesame rolls; It reminds me of my pregnancy and always elicits a beautiful smile. The kind of smile that represents sweet anticipation that we are about to experience something fantastic.

Hope you like this too :)

与花茶结伴，另有一番风味

A cup of flower tea for you.

INGREDIENTS:

Matcha Dough:

105ml warm water

2 1/4 tsp active dry yeast

1 Tbsp raw sugar

40g raw sugar

115ml fresh milk

2 large eggs

1 tsp fine sea salt

1 1/2 to 2 tbsp matcha powder (I only use 1 ½ tbsp)

220g all-purpose flour

245g bread flour

70g unsalted butter, room temperature

Black Sesame Filling:

2 to 3 tsp unsalted butter

30g black sesame powder (I use sesame seeds blend into powder (No need to be so fine)

50g granulated sugar

Some tangerine zest (or orange zest) (optional)

Tangerine Glaze:

80g powdered sugar (I am using raw sugar powder)

2 Tbsp tangerine juice

pinch of fine sea salt

DIRECTIONS:

Matcha Dough:

Sprinkle yeast over warm water. Add 1 Tbsp sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and activate.
In the bowl of a stand mixer, whisk together yeast mixture (Step 1), remaining 40g raw sugar, milk, and eggs.
Whisk together matcha powder, and salt into the mixer bowl。 Add 2/3 of flour mixture to mixing bowl. Use the hook attachment to mix the dough together. Mix on low speed until flour is incorporated. Add balance of flour. Continue to knead on low speed, adding softened butter at a time.
Incorporate butter and continue kneading till window pane stage. .（If dough is too sticky, add additional bread flour 1 Tbsp at a time until desired consistency is achieved .）
Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until dough has doubled in volume.
Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into round ball (12 equals parts about 75g) * I find this is too big, would like to change to 50 to 55g instead.

Black Sesame Filling:

In a small bowl, mix together black sesame powder and granulated sugar.
Spread softened butter over rolled dough, distribute black sesame sugar over dough. Sprinkle tangerine zest on top. (See the picture)

Assembly:

.Make the own shape (See the picture)
Lightly grease 1 giant 12-cup muffin pans. Place slices into prepared muffin tin. Leave the dough rest for 40-50 mins until doubled in size.
Preheat oven to 160 to 170c degrees C (I set 160c) and bake rolls for 35-40 minutes until golden brown. Let rolls sit in muffin tin for 5 minutes before unmolding.

Tangerine Glaze:

1. In a bowl, combine powdered sugar, tangerine juice, and salt. Mix until smooth.

2. Drizzle over warm rolls

抹茶芝麻卷

成份：

抹茶面团：

105毫升温水

2 1/4茶匙活性干酵母

1汤匙赤糖

40克赤糖

115毫升鲜牛奶

2 蛋

1茶匙细海盐

1 1/2到2汤匙抹茶粉（我只用1 ½汤匙）

220克多种用途面粉（All-purpose flour）

245克面包粉

70克无盐牛油，室温

黑芝麻馅：

2至3茶匙无盐牛油

30克黑芝麻粉（我用的芝麻磨成粗粉末（无需太幼）

50克砂赤糖

少些橘子皮（或橙皮）（可选）

桔釉：

80克糖粉（我用的赤糖粉）

2汤匙橘子果汁

少许海盐

做法：

抹茶面团：

把酵母与温水掺在一起，然后加入1汤匙赤糖，搅拌结合。放在一旁5分钟，表面会很快浮起一层泡沫，酵母活性即可。
把剩下的40克赤糖，牛奶和鸡蛋倒入搅拌碗里，与酵母液（步骤1）一起搅拌。
先加入2/3的面粉混合物与抹茶粉和盐到搅拌碗里，使用挂钩把面团混合在一起。低速搅拌，直到面包与其它材料溶合在一起。添加剩余的面粉混合物。继续用低速，过后添加软化牛油。
继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。（如果面团太粘，可添加1汤匙面包粉）。
面团转移一个抹了油的碗。用保鲜膜盖好，在室温下的面团休息约一个小时或直到面团的体积增加了一倍.
把面团转到干净撒粉的桌子上，将面团取出排气。分成12粒，面团弄成圆球状（12粒约75克）*我觉得这是太大了，下次改成50到55克。