Sift & Simmer is your go-to source for innovative and tasty matcha recipes. Find creative and delicious tea-infused baking recipes as well as popular Asian favourites.
@@siftandsimmer It’s okay, but I’ve seen other recipes show that we should cover the dough with foil paper during the first section of baking. Do you think it’s necessary ? Also, did you bake it with the fans on ? Thank you.
@@aiky2257 You can cover the dough with foil if you're not using a pullman loaf box (as shown in the video), which will slow down the amount of browning. So if you prefer a lighter loaf, you can cover, but adjust according to the strength of your oven. I baked without the fan.
I followed this recipe and it was successful! The bread was sooo light and fluffy, the only downside for me was the matcha color was more yellowish. I mixed a lower grade matcha with a higher grade matcha, perhaps that was the fault? Or is there specific baking matcha? I had a very strong positive reaction from everyone though! I also mixed it by hand and it took a good amount of time but it was worth it (:
I’ve made this three times already. The first time I followed it exactly and it didn’t taste like matcha at all. The second time I used ceremonial matcha and it didn’t make it better. The third time I used two tablespoons of matcha and added vanilla extract. This made a huge difference and it tasted much better.
Thank you for recipe but as a newbie baker, I would suggest adding approximate times for things like waiting for yeast to proof (and maybe a pic) bc I had no idea how long I had to wait or what it should look like 😂 I’m in middle of making but I just wanted to roll in to say thank you!
Thanks for your comment. Yeast activation should take 3-5 minutes as long as you're using lukewarm water. Water that is too hot will kill the yeast, and water that is not warm enough won't activate the yeast. The proofing times can vary significantly due to the temperature in your kitchen. If you live in a warm climate, it can take 45 minutes to 1 hour, whereas a cold kitchen can take longer, closer to 90 - 120 minutes. There are more tips and details on the website. Hope that helps.
@@siftandsimmer for some reason I thought I was suppose to use hot boiling water haha and so I did it 3x and failed 😂🙈 I opted to make flour tortillas instead bc it’s idiot proof but will try again when yeast comes. I ordered instant (fast) yeast so maybe that’s also why I’m off. I’m horrible at this but I appreciate your help sm! Thx you!
I was thinking I'd love to make a green bread to go with a red beet bread... amd then figured matcha would be the way to do it... but i don't like matcha. I assume the bread will taste like the powder. Os there anything else I could use to make a green bread?
You can add white chocolate chips, however, you will need to melt the chocolate chips with the milk and cream first, or it may cause the mixture to seize. Also, I would suggest decreasing or eliminating the sugar and/or increasing the matcha powder as it may make the milk jam too sweet overall. Hope that helps.
I learned that I shouldn’t use non-stick pans. I never reached the right consistency with non stick pans so make sure you use the pan similar to the video! However, I could never get the same consistency as in the video, it just ends up chunky. Might be because of the water and/or the milk powder.
@@siftandsimmer I only added a little sugar to the matcha and no sugar to the milk. I watched many other videos and didn’t see ppl adding sugar but still separated. Maybe a bigger glass helps? Mine is ard 325ml
There will be a mild coconut flavor if using coconut milk; you can add coconut extract for more coconut flavor, or use a different milk if you don't like coconut.
You can certainly make the bread without the top lid of the Pullman pan -- it will just look like a normal loaf; however if you want the full square shape, you will need it.
You can add 1-2 tsp of cornstarch, dissolved in 1 Tbsp cold water to help it thicken up Bring the matcha milk jam up to a simmer and then pour in the cornstarch slurry and cook until the mixture bubbles and thickens. Don't overcook or the cornstarch will lose its thickening power. Condensed milk will add additional sweetness, but will not help to thicken it up. Hope that helps.
I have made this several times over the past year and love it every time! I use canned coconut milk and just reduce it until it's thick enough. So good!
