Story Behind this Recipe
Matcha and amanatto together are delicious, so I wanted to make a bread with them.
Frog Shaped Matcha Buns
Ingredients: 5 buns
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(The bread dough)
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Bread flour
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135 g
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Cake flour
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15 g
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Dry yeast
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3 g
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Milk
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80 ml or so
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Salt
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1 g
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Sugar
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15 g
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Butter
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10 g
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Egg
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25 g
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| Matcha Powder |
4 g
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(Other)
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100 g
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Egg wash
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As needed
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Steps
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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.
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2. Mix all the dough ingredients together except for the butter. Add the butter, and knead well.
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3. Use the proofing setting of your oven for the 1st rising.
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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.
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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.
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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.
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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.
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8. Brush the frog buns with egg wash. Make a dent in each eye ball with chopsticks, and push in the reserved ama-natto.
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9. Bake for 13 minutes in a preheated 340F/170℃ oven. If the surface is getting too browned, cover with aluminium foil.
Andrew Jennings
Author