TJean Recipe
Jasmine Matcha Salted Butter Rolls
Medium 2 hours Staples Bake Bread Matcha Jasmine Salted Butter Marbled Bread Bakery-Style Breakfast Afternoon Tea Vegetarian Homemade
About this recipe
Fragrant jasmine milk bread marbled with matcha, filled with salted butter and finished with a delicate matcha streusel topping before being baked into soft, layered rolls.
Ingredients
200 g bread flour
50 g cake flour
2.5 g high-sugar dry yeast
20 g caster sugar
15 g milk powder
165 g jasmine-infused milk
Butter, amount not shown
Salt, amount not shown
4 g jasmine flowers
170 g milk
15 g matcha powder
Warm water, as needed
Butter, for brushing
Salted butter, cut into 6 sticks
5 g butter, for streusel
5 g powdered sugar
2 g milk powder, for streusel
10 g cake flour, for streusel
A pinch of matcha powder, for streusel
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Dough rest | — | Covered rest | Room temperature | 10 min |
| Chilling | — | Refrigerate | Chilled | 1 hour |
| Final proof | TJean UBaker S1 22L | Oven off with a cup of hot water | No active heat | 40 min |
| Baking | TJean UBaker S1 22L | Bake, Fan Speed 3 | 160°C | 30 min |
01 Combine 4 g of jasmine flowers with 170 g of milk and allow the jasmine flavour to infuse in advance.
02 Strain out the jasmine flowers and measure 165 g of the jasmine-infused milk for the dough.
03 Place the bread flour, cake flour, high-sugar dry yeast, caster sugar and milk powder in the bowl of a stand mixer.
04 Pour in 165 g of jasmine-infused milk.
05 Mix on low speed until a dough forms.
06 Switch to high speed and knead until a rough windowpane begins to develop.
07 If the dough temperature exceeds 23°C, place the dough in the freezer for 20 minutes before continuing.
08 Add the butter and salt.
09 Mix on low speed until the butter is fully incorporated.
10 Switch to high speed and knead until the dough forms a thin, elastic windowpane.
11 Divide the finished dough into two equal portions.
12 Mix 15 g of matcha powder with enough warm water to form a smooth paste.
13 Add the matcha paste to one portion of dough.
14 Knead until the matcha is evenly incorporated and the dough becomes uniformly green.
15 Cut both the plain dough and matcha dough into several smaller pieces.
16 Alternate and gather the plain and matcha pieces together to create a marbled colour pattern.
17 Cover the dough and allow it to rest for 10 minutes.
18 Divide the marbled dough into 6 equal portions.
19 Shape each portion into a tapered or teardrop-shaped piece.
20 Cover the shaped portions and refrigerate for 1 hour.
21 Remove one chilled dough portion and roll it into a long, narrow triangle approximately 50 cm in length.
22 Brush butter over both sides of the rolled dough.
23 Place one stick of salted butter at the wide end of the triangle.
24 Roll the dough tightly from the wide end towards the pointed end.
25 Repeat with the remaining dough portions and arrange all 6 rolls on a baking tray.
26 Place a cup of hot water inside the switched-off TJean UBaker S1 22L.
27 Place the rolls in the oven and allow them to proof for 40 minutes without turning on the heat.
28 Combine 5 g butter, 5 g powdered sugar, 2 g milk powder, 10 g cake flour and a pinch of matcha powder.
29 Rub the topping ingredients together until a fine, crumbly streusel forms.
30 Sprinkle the matcha streusel over the proofed rolls.
31 Place the tray in the TJean UBaker S1 22L.
32 Select Bake mode, set the temperature to 160°C, the time to 30 minutes and Fan Speed to 3.
33 After the first 5 minutes of baking, loosely cover the rolls with aluminium foil.
34 Continue baking for the remaining time.
35 Remove the rolls when they are fully baked and allow them to cool slightly before serving.