With Valentine's Day just around the corner, what could be better than surprising a loved one with some vegan matcha milk bread rolls?
These Japanese matcha milk bread rolls are everything that you've ever dreamed of: sweet matcha ganache within an airy bun which almost has the consistency of a very tasty little cloud - honestly, you're bound to have any sample taster fall completely in love with you.
200g Vegan White Chocolate, Finely Chopped
100ml Soya Double Cream
2 tsp Matcha Powder
350g Strong White Bread Flour (plus extra for dusting)
230ml Oat Milk
1 tsp Fine Sea Salt
7g Fast-Action Dried Yeast
3 tbsp Caster Sugar
60g Vegetable Butter (or any other vegan alternative)
How to Make Japanese Matcha Milk Bread Rolls
Begin by preparing the vegan chocolate ganache. Add the matcha to a small saucepan and pour in a small amount of cream. Mix until there are no lumps left.
Add the rest of the cream and bring to a simmer. Add the chocolate and stir to form a smooth and silky ganache. Refrigerate.
Add a small amount of flour and milk to a small pan, and heat gentle over a stove. Mix until smooth and no lumps remain (this is called 'Tangzhong').
Let that mixture cool and add the rest of the flour and milk, along with the yeast, sugar, egg, and butter to another bowl. Knead for 10 minutes.
Add the salt, knead again, and leave in an oiled bowl and let it rise for 1 hour. Preheat the oven to 160°C/ 320°F.
Knock back the dough and divide into 12 equal pieces. Roll into balls and flatten them into discs, and then add a small dollop of the ganache into the centre of each piece.
Pinch the edges of each ball together and roll back into shape.
Add the balls to an oiled bowl for 1 hour or until they have doubled in size, and then brush with egg wash.
Bake for 30 minutes until golden brown, and then leave to cool in the tin before serving.
And then, enjoy!