Fluffy matcha milk buns filled with black sesame white chocolate ganache and sprinkled with black and white sesame seeds
- 340g strong white bread flour
- 14g fresh yeast (or 7g dry instant)
- 20g milk powder
- 220ml whole milk, warm
- 40g caster sugar
- 6g fine salt
- 1 large egg, room temperature, approx 60g.
- 80g soft butter
- 12g matcha powder
- To finish:
- 1 small egg, beaten
- 30g melted butter
- flakey salt
- 1tbsp each of black and white sesame seeds
- For the filling:
- 200g white chocolate
- 115g double cream
- 30g black tahini
- Firstly, make the filling. Melt the cream and white chocolate in a saucepan, add the black tahini and stir till evenly distributed. Transfer to a heatproof bowl and leave to set in the fridge for a few hours.
- Once the ganache has firmed up, scoop out 12 equal portions and place on a baking sheet and transfer to the freezer to firm up further. Once firmer, take each portion and roll into a ball and place back in the freezer until ready to use.
- For the bread, make the tangzongh*; in a small saucepan, weigh 30g of the flour and 80g of the milk and cook on a medium heat constantly whisking till thick. Set aside to cool slightly.
- In a jug or small bowl, add the rest of the warm milk and fresh yeast; stir until all the yeast is incorporated.
- In the bowl of a stand mixer with a dough hook fitted, add the remainder flour, sugar, salt and milk powder, matcha powder and whisk together. Add the eggs, milk and yeast, tangzongh and mix on medium speed for 8 minutes.
- Slowly add the softened butter a teaspoon at a time and mix for a further 6-8 minutes on medium speed, or until the dough springs back to the touch.
- Transfer to a clean bowl greased with oil and proof for 1hr, or until doubled in size.
- Prepare 9×13″ baking tin with greaseproof paper and butter the sides and base.
- Weigh the dough and divide into 12 equal pieces and roughly form into balls. Remove the ganache portions from the freezer.
- Flatten each piece of dough slightly to look like a flat circle. Place a portion of ganache in the centre and bring the outside corners into the centre of the dough over the ganache, making a ball shape. Pinch together the seam to seal in the ganache and then turn the dough over (seam side down). Using your hand like a claw, gently roll into a tighter ball.
- Place all the balls into the prepared tin in rows of 3 by 4. Cover lightly with cling film and proof for 2-2.5hrs, or until doubled in size, this takes longer to proof than normal buns due to the temperature of the ganache.
- Pre-heat the oven to 190c fan or 210c oven.
- Using the 1 small egg, egg wash the proofed buns and sprinkle over the black and white sesame seeds.
- Bake for 16-20 mins until golden brown.
- Once removed from the oven, brush liberally with the melted butter.
I find that freezing the ganache makes it easier to work with when forming and shaping the dough. You can use ganache straight from the fridge which will mean less proofing time, but the ganache can be a little soft and sticky to work with.
*Tangzongh is pre-gelatinized flour made by heating a small portion of the flour and milk (sometimes water). This is key to making light and fluffy bread.
These buns keep well for 3-4 days, I prefer to heat mine up so the ganache melts – place in a 180c fan or 200c oven and heat for 6-8 minutes.
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