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.
| Dough | Chiffon Cake |
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- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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71 comments:
They look amazing...lovely pictures as usual..
This si new to me..looks so yummy..nice click too
Hmm...mm... I just love bread so much! Come, we exchange some breads. hahaha....
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 :)
hao chi, looks a lot like the stuff at the bakerys here in taiwan.
This bread looks delicious and I am sure it will be equally tasty.Beautiful clicks.
You are very creative, sponge cake and bread, look awesome!
Its completely a new recipe to me...Looks tempting and fabulous...
What a magnificent extraordinary roll! I do hope I get a chance to make it someday. It is just so wonderful! Hurrah!
Wow 2 in 1! You always come up with such wicked ideas :)
WOW awesome chiffon roll Angie...came out so perfect,gr8 job...
WOW! This is beautiful. How I wish I can make something like yours.
Wow, simply beautiful, and incredibly impressive. You've outdone yourself daaaaaahling.
*kisses* HH
wow, i want to taste it!
another great idea - man o man you are creative!
Wow, very neat and creative! Gorgeous roll and must be fantastic, I would love to try!
Absolutely mouth-wateriing. What a beautiful combination! This just look too challenging for me. I'll dream and drool :P
Beautiful and lovely bread, wish I can bake like you!
Ohhh, I've never seen anything similar. So beautiful, and sounds really interesting
That looks fabulous..you are so perfect in baking Angie :-)
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.
Slurp!!!Looks fabulous!! i am drooling over it just thinking about how tasty it will...
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
The rolls look magnificent! The Motcha tea powder is something new to me dear. What a wicked dessert you have come up with Angie!
I bet it tastes awesome, but it just looks so cool. Heh.
Angie - this looks sooo beautiful and light and fluffy I might add!
awesome!!
You are always full of yummy idea! Love the look of this
What a creative idea! Oooooh, I would love a nice thick slice of this. It looks so beautiful and delicious.
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!
wish that I could grab it off the screen...:) yummm
Wow that looks amazing! You're quite the baker!
Another amazing bread recipe. If I had some Motcha tea powder I would definitely make these.
I like the colour and texture....looks very delicous!
Gorgeous rolls and with green tea! what a great idea to use green tea in rolls,hmmm perfect for breakfast!
WOW!!! thats a beauty!
It is PERFECT! You make the best-est bread!!!
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 :)
wow this is beautiful I need to start cooking with tea as well as drinking it
Wow!!! Thats perfection Angie:) looks simply beautiful:)
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!
salam kenal tukeran liks yuk aku juga punya resep
What a beautiful bread, Angie. I've never seen bread and cake combined in this way. It must be delicious.
What an unusual creation Angie! I am so intrigued and I need to start by using matcha powder !
Angie, this is a masterpiece bread. Just gorgeous. Your pictures are tantalizing. This is bread for the gods.
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 :))
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!
Angie, that looks really good. You did a real nice job!
Love the beautiful matcha swirl. This is yummy!
That loaf is fantastic and so beautiful! Divine!
Cheers,
Rosa
This is very impressive! I am never good with bread but this is very encouraging for me.
Un pain original et certainement délicieux.
Je note ta recette.
A bientôt.
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!
Your green tea chiffon roll has a gorgeous crumb, I want one....
Your chiffon bread looks gorgeous, love your 3rd picture. It's a lot of work that you have put in!!!
What a gorgeous bread! I need to start brushing up my my bread baking!
Cake bread! I'm in awe, Angie!
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??
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.
I've not used Matcha in a long time now. About time I got back to it!
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.
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
hmm..yummy..
its look delicious..
i will try this at home...
thanks..
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!