Matcha Cookie Crust Bun (Yudane)

Ten soft milk buns topped with a strip of matcha cookie on each bun. A pat of butter was all I needed to enjoy the bun 😋

To be honest, the crispiness of the matcha cookie strip was short. The release of vapour from the soft bun below would dampen the cookie fast. However, a short and light toast in the oven would be enough to revive the matcha cookie before serving. Between the crispiness of the cookie crust, and the softness of the bun, you would have to choose one 😅

Yield: 10 small buns

Raw dough weight: 540g

Pan size: 30.5x19x3.5cm

Baking temperature: Preheat oven to 200℃ for about 10 minutes.  After closing the oven door, reduce the temperature to 180℃, and bake for about 15 minutes, reduce to 170℃ for 5 minutes, turn off the oven and let the buns bake for another 3 minutes, or till the tops are lightly brown.

Ingredients

200g bread flour

20g top flour/cake flour

40g raw sugar

1g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

15g multigrain soy pulp, optional %

110g lactose-free milk, cold 

15g beaten egg 

15g whipping cream

20g cold water, to be added depending on dough condition

2g low sodium salt

20g unsalted butter, softened

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

% Multigrain soy pulp was the residue of organic soya beans, red kidney beans, split green peas, black beans, pumpkin seeds, almonds, walnuts, and mung beans, after extracting the milk.

Toppings

egg wash

Matcha Cookie Crust

20g unsalted butter, softened

20g icing sugar

20g beaten egg

1/8 tsp low-sodium salt

20g milk powder

17g top flour

3g matcha for baking

pinch of vanillin powder

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

2. After kneading the milk dough to window pane, shape the milk dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 70 to 80 minutes.

4. While the dough is thawing, mix the softened butter with icing sugar, followed by beaten egg, and sifted dry ingredients, into a smooth cookie dough.

Transfer the matcha cookie dough to a piping bag fitted with Wilton 1D nozzle. Set aside at room temperature.

5. Divide the dough into 10 portions, shape into balls and let them rest for about 15 minutes.

6. Shape each dough ball into a small Swiss roll shape.

7. Arrange the shaped dough in a baking tray (30.5x19x3.5cm) lined with parchment paper. Let the shaped dough prove in a cold oven for about 45 to 50 minutes.

45 minutes later 👇

8. Preheat the oven to 200℃. While waiting, brush the shaped dough with beaten egg.

Pipe a long strip of matcha cookie dough along the longer center line of the shaped dough.

9. After closing the oven door, reduce the temperature to 180℃, and bake for about 15 minutes, reduce to 170℃ for 5 minutes, turn off the oven and let the buns bake for another 3 minutes, or till the tops are lightly brown.

10. Remove the bread from the oven, 

Let the hot buns cool over the rack.