Milk bread is great since the dough is super easy to work with. Since I'm a n00b, this recipe was put together with references! The real bakers that gave me the tools and inspiration to put together their recipes to make this Matcha Milk Bread are included in the description (and their YouTube videos are linked here). Makes six large baos about 100g each (but I'd actually do 8 smaller ones next time).
Then, similar to what Weissman does, add the butter after it comes together (his is softened, I just full on melt mine since that's easier when kneading it by hand) and continue to mix, and then knead on floured surface for 10 minutes (ok to add more flour as you go if it's too sticky, but don't do it too much since you don't want the dough dried out). It will transform from pretty darn sticky to just a bit tacky like playdough from the yellow plastic can. I set a timer and legit space out. Alternatively, if you have a mixer, follow how Weissman does it in the video, you lucky person, you.
Place into lightly oiled bowl and cover airtight or with a damp towel - rise until about doubled about 1-2 hours, here in SF, 1 hour and 20 minutes has been a sweet spot (of patience, convenience, and size of dough).
Preheat to 392f (that's 200c from another recipe that I used and then continued to use this temp because it worked).
PHASE 2: matcha butter
While you're waiting for the rise, make the matcha butter. It's super easy. You can either have the butter softened and just mix everything but the brown sugar together by hand, or throw it in the food processor like I do. Matcha doesn't need to be sifted, yay. Reserve brown sugar for sprinkling (see photo).
Bake for about 18-20 minutes in the already preheated oven.
Let them cool a bit, but they're legit best warm & fresh. If saving them for another day, refresh with a microwave steam: cover bao with damp towel and microwave 15-25 seconds or so on high.
Most recipes call for 3 cups of flour - and that's to make both the top and bottom of a pie. Since...1) I don't have that many people to feed and 2) sugar intake responsibilities as an adult, I cut it in half and that made about 4.5 poptarts (why waste dough?).
1.25 cups of all purpose flour
1 tbsp granulated sugar
9 tbsp cold butter, cut up into small pieces
1/2 teaspoon salt
Up to 3 tbsp of ice cold water (I just put an ice cube in a cup of filtered water and took what I needed from it)
Nutella (or equivalent, about 1-2 tablespoons per tart)
1 cup frozen berries and cherries mix (for 2 tarts)
1-4 teaspoons granulated or brown sugar to taste
1 tablespoon cornstarch (more as needed to thicken)
Splash of lemon juice (optional)
1 cup powdered/confectioner's sugar
1 tsp maple syrup
1-3 tsp water/milk
1-3 frozen cherries, heated, blended or mashed
For the process, I used Joshua Weissman's video. I found several others for directions and such, but his by far looked the best. I incorporated a few steps from the other recipes, though.
PHASE 1: pie crust
Have all ingredients ready! Most websites state to work pie dough swiftly so that the butter doesn't melt into the dough (ideal for maximum flakiness/yumminess). Put flour, sugar, salt in food processor, pulse a few times to get it all mixed. I have the smaller version of a food processor, and it all fit (though, making double might be tough). Then add the chunks of butter, but put them all around, not just on one side of the food processor. Pulse that a few times until it looks almost sandy with chunks. Then start adding the water, 1 tablespoon at a time while pulsing it in between. Stop when you get pea sized pieces. That's when you (take out the blade) and start to mush it together with your hands. If it comes together, pour it out onto a workspace and gather into a disk (check Weissman's video for what this should look like). Wrap in plastic wrap and put into the fridge to chill 30 mins minimum.
PHASE 2: filling prep
I actually took my jam filling idea straight from Weissman, but since we're in lock down, only had frozen fruits. It worked really well still! Mix all the ingredients under the filling section (except Nutella!) and over low to medium, heat it up and get it pretty thick so that it's easy to put into the filling. Add a bit more cornstarch if it isn't quite thick enough. You don't want it runny! Also, you could alternatively use pre-made jam (as Weissman suggests). For full Disney effect, I used a hazelnut chocolate pre-made spread for half of the poptarts.
Preheat the oven to 375f.
PHASE 5: bake
Place your shaped dough into the freezer or fridge for 10-15 minutes to chill that dough again. Then stick them into the oven for 27 minutes at 375f.
Take crust out of fridge, rest at room temp 10 to 15 mins before rolling
Lightly flour workspace and dough, 9x12 rectangle rolled out 1/8 inch (as thin as possible!), make sure doesn't stick
3 inches wide each, 4 long strips for dough
Egg wash (egg and some milk)
Prep to fold each strip, 1 tbsp of jam, leave quarter of an inch on each side
Seal on edges, try to get out airpockets, and press fork pattern (do this tight!)
Freezer 10 mins, 375f, egg wash, oven for 27 mins
1 cups powdered sugar, add water 1 tsp at a time (or use some other liquid flavor), cool fully before icing (keep as thick as possible)
Quit my non-profit career in a fit of YOLO rage. Blessed enough to go from wanderlust to wanderslut. Collecting cities & countries, not men.