Sweet Matcha Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">15g premium matcha powder</li><li class="ingredients-single-item">240ml warm milk (around 37°C)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">For the matcha glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">5g matcha powder</li><li class="ingredients-single-item">30ml milk</li><li class="ingredients-single-item">5ml vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Piping bag with round tip</li><li class="equipment-single-item">Sieve or fine mesh strainer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the custard filling. In a medium saucepan, heat the milk until steaming but not boiling. Meanwhile, in a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale yellow. Gradually pour half the hot milk into the egg mixture while whisking constantly to temper the eggs (this prevents them from curdling).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the egg-milk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking continuously, until the mixture thickens and begins to bubble. Continue cooking for 1 minute more. Remove from heat and stir in the butter and vanilla until fully incorporated. Transfer to a bowl, cover with plastic wrap directly touching the surface (to prevent a skin from forming), and refrigerate until completely chilled, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the dough, sift the bread flour, matcha powder, and salt together in a large bowl. The sifting ensures the matcha is evenly distributed throughout the dough for that beautiful green color. In the bowl of your stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy (this confirms your yeast is active).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the egg to the milk mixture, then gradually add the flour mixture while mixing with the dough hook on low speed. Once all flour is incorporated, increase to medium speed and knead for 5 minutes until the dough begins to form. Add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more. This gradual addition creates a more stable emulsion in the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Knead on medium speed for another 8-10 minutes until the dough is smooth, elastic, and passes the "window pane test" - when you can stretch a small piece of dough thin enough to see light through without tearing. This indicates proper gluten development, essential for soft, fluffy buns. The dough will be slightly sticky but should clear the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size, about 1-1.5 hours. The ideal temperature for yeast fermentation is around 27-29°C (80-85°F) - warmer than most room temperatures but not hot enough to kill the yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently punch down the dough to release air bubbles and transfer to a lightly floured surface. Divide the dough into 12 equal portions (about 75-80g each for consistency). Roll each portion into a smooth ball by creating tension on the surface - cup your hand over the dough and move in circular motions until the top is smooth and the seam is on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the dough balls on a parchment-lined baking tray, leaving about 5cm between each to allow for expansion. Lightly cover with oiled plastic wrap and let proof for another 30-45 minutes until puffy and nearly doubled again. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, lightly brush the tops of the buns with milk for a glossy finish. Bake for 12-15 minutes until they're lightly golden on top and sound hollow when tapped on the bottom. The internal temperature should reach about 88-90°C (190-195°F). Transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, use a small knife to cut a small hole in the bottom of each bun. Transfer the chilled custard to a piping bag fitted with a round tip and fill each bun with custard until you feel resistance (about 25-30g of filling per bun). A slight heaviness to the bun indicates it's properly filled.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the matcha glaze, sift the powdered sugar and matcha powder together to remove any lumps (crucial for a smooth glaze). Gradually whisk in the milk and vanilla until you reach a thick but pourable consistency. If too thick, add a few more drops of milk; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Drizzle or spread the matcha glaze over the tops of the filled buns. Allow the glaze to set for about 15 minutes before serving. These buns are best enjoyed the day they're made but can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture and flavor experience.</li></ol>