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for the tangzhong

  • 45g flour
  • 230ml water

for the dough: 

  • 300g flour
  • 3 Tbsp sugar
  • 2tsp instant yeast
  • 1/2 tsp salt
  • 100ml cup milk
  • 1 large egg
  • 120g tangzhong (1/2 of above recipe)
  • 3 Tbsp soft butter
  • 2 Tbsp matcha powder
  • Egg wash (1 egg with a bit of milk)

How to:

Make tangzhong

  1. Whisk flour into the water until completely dissolved and no lumps
  2. Heat up on medium and begin to stir as the mixture heats up until it thickens
  3. Transfer mix to bowl, let cool and cover with wrap

Make Dough

  1. Combine flour, salt, sugar and instant yeast
  2. Add milk first, egg, and tangzhong
  3. Mix and add in butter
  4. Knead dough until smooth and elastic
  5. Form dough into a ball and take half back into the bowl
  6. Add matcha powder to one half and knead until powder is incorporated
  7. Let both doughs rise for 60min
  8. Divide dough into 8 equal pieces
  9. Roll our each of the dough into an oval shape roughly (15x10cm) 
  10. Place one piece of rolled-out matcha dough and put on top of a rolled-out white dough
  11. Fold both ends to the middle
  12. Roll the dough up
  13. Place all 4 rolled up doughs into a bread/cake form
  14. Let rise another 40-60 minutes
  15. Brush dough with egg wash
  16. Bake at 170°C for 30 minutes

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