What does matcha do in baking?

Matcha adds both flavor and color when used in baking. Its earthy, slightly bitter taste balances sweet ingredients, while its natural chlorophyll gives a vibrant green hue. In recipes like matcha pan, it brings subtle complexity and a visual element that sets it apart from other breads.

Why is Japanese matcha so expensive?

Japanese matcha is expensive due to how it's grown and processed. The plants are shaded before harvest to boost amino acid content, handpicked, steamed, and stone-ground slowly into powder. These steps, especially the labor and quality control, result in a premium product that costs more but delivers superior flavor and color.

Why is Japanese milk bread so good?

Japanese milk bread is known for its soft, moist, and elastic texture. This comes from the tangzhong method—a flour-water roux that traps moisture in the dough. Combined with milk, butter, and sugar, the bread becomes exceptionally fluffy and stays fresh longer than standard loaves.

Does pandan go well with matcha?

Yes, pandan and matcha pair well. Pandan has a sweet, vanilla-like aroma that complements the earthy tones of matcha. Together, they create a flavorful and aromatic balance. In matcha pan, pandan can be used in fillings, glazes, or even swirled into the dough for contrast in taste and appearance.

Matcha Pan Secrets: Soft Bread You’ll Love [2025]

Name: Matcha Pan – Soft and Fluffy Japanese Green Tea Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 2 ¾ cups bread flour; 2 tablespoons culinary-grade matcha powder; ¼ cup sugar; 1 teaspoon salt; 1 packet active dry yeast (2 ¼ tsp); ½ cup whole milk (lukewarm); ¼ cup water (lukewarm); 3 tablespoons unsalted butter, softened; ¼ cup tangzhong (made from 1 tbsp flour + 3 tbsp water); Extra flour for dusting

Ingredients

Scale

2 ¾ cups bread flour
2 tablespoons culinary-grade matcha powder
¼ cup sugar
1 teaspoon salt
1 packet active dry yeast (2 ¼ tsp)
½ cup whole milk (lukewarm)
¼ cup water (lukewarm)
3 tablespoons unsalted butter, softened
¼ cup tangzhong (made from 1 tbsp flour + 3 tbsp water)
Extra flour for dusting

Instructions

Make tangzhong by heating 1 tbsp flour with 3 tbsp water over low heat until thick. Cool.
In a bowl, mix flour, matcha, sugar, salt, and yeast.
Add tangzhong, milk, and water to the dry ingredients. Mix to form a dough.
Knead dough for 8–10 minutes, then add softened butter. Knead until smooth and elastic.
Cover and let rise in a warm place for 1–2 hours or until doubled.

Matcha dough after rising — soft and ready to shape
Punch down, shape into a loaf or rolls, and place in a greased pan.
Let rise again for 40–60 minutes.
Bake at 350°F (175°C) for 25–30 minutes or until golden brown.
Cool on a rack before slicing.

Notes

Do not add more than 2 tbsp of matcha to avoid bitterness.
Tangzhong must cool before mixing into dough.
Store in an airtight container at room temperature for up to 3 days.
Slice and freeze extra pieces for longer storage.

Author: chef Nada
Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Bread Recipes
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 6g
Sodium: 190mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5g
Cholesterol: 15mg

Keywords: Matcha pan, Japanese milk bread, matcha bread, green tea bread