Frog Shaped Matcha Buns

by Andrew Jennings July 24, 2016 0 Comments

Ingredients: 5 buns

(The bread dough)
Bread flour
135 g
Cake flour
15 g
Dry yeast
3 g
80 ml or so
1 g
15 g
10 g
25 g
Matcha Powder
4 g
Adzuki bean amanatto
100 g
Egg wash
As needed


1. Wash the sugar on the ama-natto with hot water, and pat dry with paper towels. Reserve 10 beans to use for the eyes.
2. Mix all the dough ingredients together except for the butter. Add the butter, and knead well.
3. Use the proofing setting of your oven for the 1st rising.
4. Take the dough out, and make 5 portions weighing 10 g each (for the eyes). Divide the rest of the dough into 10 (for the faces). Let the dough rest for 10 minutes.
5. Roll out the dough for the faces, and fill each piece with 1/10 of the ama-natto. Seal in well. Make 10 pieces the same way.
6. Put two face pieces together, and pinch the sides firmly. Divide each piece of eye-dough into 2, roll into balls and put on top of the face part.
7. Put the frog buns on a baking sheet lined with parchment paper and let rise again (2nd rising) for about 30 to 40 minutes. As soon as they have risen, pre-heat the oven.
8. Brush the frog buns with egg wash. Make a dent in each eye ball with chopsticks, and push in the reserved ama-natto.
9. Bake for 13 minutes in a preheated 340F/170℃ oven. If the surface is getting too browned, cover with aluminium foil.

Story Behind this Recipe

Matcha and amanatto together are delicious, so I wanted to make a bread with them.

Andrew Jennings
Andrew Jennings