Matcha Bread Chiffon Roll


There are four primary polyphenols in green tea and they are often collectively referred to as catechins. Powerful antioxidants, catechins have been shown in recent studies to fight viruses, slow aging, and have a beneficial effect on health. Clinical tests have shown that catechins destroy free radicals and have far-reaching positive effects on the entire body. Free radicals are highly reactive molecules and fragments of molecules that can damage the body at the cellular level leaving the body susceptible to cancer, heart disease and other degenerative diseases.

DoughChiffon Cake
  • 3 Egg yolks
  • 25 g Sugar
  • 60 g Milk
  • 40 g Vegetable oil
  • 1/2 tsp Vanilla extract
  • 100 g Cake flour
  • 1/2 tsp Baking powder
  • 4 Egg whites
  • 75 g Sugar
  • A few drops white vinegar
  1. To prepare the bread dough. Sift together the flour, tea powder, sugar, salt and instant dry yeast in a mixing bowl. Add in egg, honey, milk and the starter. Mix with dough hook at slow speed for 1 minute. Increase the speed to the medium and continue to knead until a dough forms. Adjust the speed to slow and cut in butter. Stir until all incorporated. Increase the speed to medium again and knead until the gluten has developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prove the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough doubles in volume.
  2. Punch the dough down to release gases produced in the fermenting process. Divide them into 4 portions and round up. Rest, covered, for 15 minutes at the room temperature.
  3. To prepare the chiffon cake. Beat the egg yolk with sugar until the sugar completely dissolved. In another bowl, stir together the milk, oil, and vanilla extract. Warm the mixture to 35C/95F. Add into the egg yolk mixture. Sift the cake flour and baking powder into the liquid mixture.
  4. Whip the egg whites on high speed until foamy. Add the white vinegar and continue beating until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into 2 Swiss roll pan each lined with a baking sheet, spreading the cake batter with an offset spatula. Bake in a preheated oven 165C/340F for 10-12 minutes until gold brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
  5. Immediately upon removing the cake from the oven carefully remove the parchment paper. If the baking paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake. Each cut into half and set aside. Roll the each bread dough out with a rolling pin to about 15 x 12 cm.
  6. Set the cake atop the dough and roll up from a short side. Place them on the baking pan lined with a baking sheet. Cover with a wet towel and leave to rise for about 1 hour until doubled in bulk. Preheat oven to 175C/350F and bake the bread for 20-25 minutes.

Matcha Bread Chiffon Roll

64 comments:

A 2 Z Vegetarian Cuisine 18/3/10 14:44

They look amazing...lovely pictures as usual..

[Reply]
Sarah Naveen 18/3/10 14:47

This si new to me..looks so yummy..nice click too

[Reply]
My Little Space 18/3/10 14:47

Hmm...mm... I just love bread so much! Come, we exchange some breads. hahaha....

[Reply]
Biren 18/3/10 14:48

This looks awesome! I'll have to try making these.

BTW, I really enjoy your blog and would like to share the Sunshine Award with you. Please check my post at my blog under the Awards tab http://rotinrice.blogspot.com/p/awards.html :)

[Reply]
Pink Panda 18/3/10 14:50

hao chi, looks a lot like the stuff at the bakerys here in taiwan.

[Reply]
simply.food 18/3/10 14:53

This bread looks delicious and I am sure it will be equally tasty.Beautiful clicks.

[Reply]
Sonia (Nasi Lemak Lover) 18/3/10 14:59

You are very creative, sponge cake and bread, look awesome!

[Reply]
Tina 18/3/10 15:25

Its completely a new recipe to me...Looks tempting and fabulous...

[Reply]
Joy 18/3/10 15:26

What a magnificent extraordinary roll! I do hope I get a chance to make it someday. It is just so wonderful! Hurrah!

[Reply]
3 hungry tummies 18/3/10 15:40

Wow 2 in 1! You always come up with such wicked ideas :)

[Reply]
Vrinda 18/3/10 15:41

WOW awesome chiffon roll Angie...came out so perfect,gr8 job...

[Reply]
Anncoo 18/3/10 16:02

WOW! This is beautiful. How I wish I can make something like yours.

[Reply]
Heavenly Housewife 18/3/10 16:10

Wow, simply beautiful, and incredibly impressive. You've outdone yourself daaaaaahling.
*kisses* HH

[Reply]
wenn 18/3/10 16:14

wow, i want to taste it!

[Reply]
doggybloggy 18/3/10 16:19

another great idea - man o man you are creative!

[Reply]
5 Star Foodie 18/3/10 16:42

Wow, very neat and creative! Gorgeous roll and must be fantastic, I would love to try!

[Reply]
MaryMoh 18/3/10 17:24

Absolutely mouth-wateriing. What a beautiful combination! This just look too challenging for me. I'll dream and drool :P

[Reply]
Cheah 18/3/10 17:58

Beautiful and lovely bread, wish I can bake like you!

[Reply]
Dajana 18/3/10 18:33

Ohhh, I've never seen anything similar. So beautiful, and sounds really interesting

[Reply]
Gulmohar 18/3/10 18:50

That looks fabulous..you are so perfect in baking Angie :-)

[Reply]
Tuty @Scentofspice.com 18/3/10 19:31

I've seen a bread and cake combo in the Chinese bakery but yours look so much more tantalizing. The texture of your bread is superior than the bakery's. In addition, there is no preservatives in the dough/batter. Thank you for sharing, Angie.

[Reply]
kothiyavunu 18/3/10 20:08

Slurp!!!Looks fabulous!! i am drooling over it just thinking about how tasty it will...

[Reply]
Arlette 18/3/10 20:19

Wow, this is new to me, dough and a cake , I am learning something new from you every time I visit.... I bookmarked this to try... Thanks for educating me with all your bread techniques.... I just made another dough, using the leftover starter with Lebanese twist, I am not sure about the results, I am keeping my fingers crossed.. by the way I posted the amazing Hokkaido Milky Buns ... and my husband confirmed that this is the bun he wants for his sandwiches. Its true it smells and taste fresh as the same day you baked it.
thank you

[Reply]
Cool Lassi(e) 18/3/10 20:37

The rolls look magnificent! The Motcha tea powder is something new to me dear. What a wicked dessert you have come up with Angie!

[Reply]
Bob 18/3/10 21:19

I bet it tastes awesome, but it just looks so cool. Heh.

[Reply]
Trissa 18/3/10 21:20

Angie - this looks sooo beautiful and light and fluffy I might add!

[Reply]
Anh 18/3/10 22:50

You are always full of yummy idea! Love the look of this

[Reply]
Katy ~ 19/3/10 00:49

What a creative idea! Oooooh, I would love a nice thick slice of this. It looks so beautiful and delicious.

[Reply]
Kitchen Corner 19/3/10 01:58

This bread looks nice and soft! I have keep a recipe quite similar to this but haven't got a chance to make yet. Thanks for the inspiration. I must do it soon. Cheers!

[Reply]
Ho Ho Ho 19/3/10 04:21

wish that I could grab it off the screen...:) yummm

[Reply]
Sook 19/3/10 05:51

Wow that looks amazing! You're quite the baker!

[Reply]
Ivy 19/3/10 05:52

Another amazing bread recipe. If I had some Motcha tea powder I would definitely make these.

[Reply]
Pete 19/3/10 06:44

I like the colour and texture....looks very delicous!

[Reply]
citronetvanille 19/3/10 07:39

Gorgeous rolls and with green tea! what a great idea to use green tea in rolls,hmmm perfect for breakfast!

[Reply]
zurin 19/3/10 08:56

WOW!!! thats a beauty!

[Reply]
Sophie 19/3/10 11:20

Hello Angie!!

What a divine & fabulous looking apart bread!!

Waw!!! Lovely!!!

[Reply]
Ju (The Little Teochew) 19/3/10 11:37

It is PERFECT! You make the best-est bread!!!

[Reply]
Happy Homebaker 19/3/10 12:26

Wow, what a perfect loaf...a great combination of bread and chiffon cake! I hope I am able to pick up the courage to try this soon :)

[Reply]
Chow and Chatter 19/3/10 15:04

wow this is beautiful I need to start cooking with tea as well as drinking it

[Reply]
Rachana Kothari 19/3/10 15:31

Wow!!! Thats perfection Angie:) looks simply beautiful:)

[Reply]
Cinnamon-Girl 19/3/10 15:55

These are gorgeous Angie! And very unique! I've never seen anything like them. I bet they taste every bit as delicious as they look!

[Reply]
coretan sayang 19/3/10 17:16

salam kenal tukeran liks yuk aku juga punya resep

[Reply]
Mary 19/3/10 21:07

What a beautiful bread, Angie. I've never seen bread and cake combined in this way. It must be delicious.

[Reply]
tasteofbeirut 19/3/10 23:00

What an unusual creation Angie! I am so intrigued and I need to start by using matcha powder !

[Reply]
Claudia 19/3/10 23:43

Angie, this is a masterpiece bread. Just gorgeous. Your pictures are tantalizing. This is bread for the gods.

[Reply]
Elin 20/3/10 02:48

Beautiful Matcha Bread chiffon roll....nice combination..will want to try it Angie..thanks for sharing this :))) I have a long list to do stuff but have yet to start baking on them :p Busy lately with work * sighing which I am a full time housewife and work just in the kitchen :))

[Reply]
Pei-Lin@Dodol and Mochi 20/3/10 02:53

Angie, I saw this bread in Yvonne Chen's book!! Yours looks so good! Since there're two matcha lovers in the house, I'm gonna get down to make this someday! Thanks for inspiring me!

[Reply]
Velva 20/3/10 03:31

Angie, that looks really good. You did a real nice job!

[Reply]
noobcook 20/3/10 12:05

Love the beautiful matcha swirl. This is yummy!

[Reply]
Rosa's Yummy Yums 20/3/10 14:24

That loaf is fantastic and so beautiful! Divine!

Cheers,

Rosa

[Reply]
petite nyonya 20/3/10 14:29

This is very impressive! I am never good with bread but this is very encouraging for me.

[Reply]
Saveurs et Gourmandises 20/3/10 16:35

Un pain original et certainement délicieux.
Je note ta recette.
A bientôt.

[Reply]
Patty 22/3/10 14:49

Is there anything you can't do?!?! This bread is not only BEAUTIFUL, but it looks delicious and has toxin fighting qualities!?? Amazing! How do you do it? And your photographs are, as always, incredible. I am always so impressed with your work. Keep it up and thank you for sharing!

[Reply]
nikki 24/3/10 13:57

Your green tea chiffon roll has a gorgeous crumb, I want one....

[Reply]
Janet @Gourmet Traveller 88 26/3/10 12:12

Your chiffon bread looks gorgeous, love your 3rd picture. It's a lot of work that you have put in!!!

[Reply]
theUngourmet 27/3/10 05:16

What a gorgeous bread! I need to start brushing up my my bread baking!

[Reply]
Y 27/3/10 21:11

Cake bread! I'm in awe, Angie!

[Reply]
Nabia 2/4/10 23:56

Looks very interesting.... is this a specialty from a certain region.. or something you created yourself?? I don't think I understand your instructions fully. Is this thing baked twice....?? I mean first you make the cake.. and then roll it with the bread dough and then bake again??

[Reply]
Angie's Recipes 3/4/10 12:59

Nabia: Many bakery in the southern China offer this kind of dimsum bread. Yes. You need to bake the cake first and then roll it up with bread dough to bake again.

[Reply]
Michelle 5/4/10 17:57

I've not used Matcha in a long time now. About time I got back to it!

[Reply]
Germaine 15/4/10 17:10

Hi Angie, is this site http://schneiderchen.de/_Bread.html yours as well? it has the same name and shows the same recipes. Anyway i saw the same Chiffon Green Tea bread with exactly the same ingredients except it states 6g Active Dry Yeast there but in your recipe here it says 6g of Instant Yeast. Which one should i follow? thank you i would like to try your recipe.

[Reply]
Angie's Recipes 15/4/10 18:48

Germaine: It's mine. :-) The link you left here is actually from the old server, which will be deleted soon.
I used the instant one.
http://schneiderchen.de/Recipes/index.php?show=137

[Reply]
nonna 4/11/10 05:34

hmm..yummy..
its look delicious..
i will try this at home...
thanks..

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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