Yes, matcha is simply powdered green tea leaves and is considered halal as long as it’s not mixed with alcohol or non-halal flavoring agents. Always check for additives in flavored versions.

Why is Japanese matcha so expensive?

Japanese matcha tends to cost more because of how it’s grown (shade-grown), harvested (young leaves only), and processed (stone-ground). The result is a vibrant, smooth, and high-quality powder perfect for recipes like matcha pan .

Why is Japanese milk bread so good?

Tangzhong! This unique roux-like starter keeps the bread soft, springy, and fresh for days. It’s the same technique used in matcha pan to achieve that melt-in-your-mouth texture.

What is matcha in baking?

Matcha in baking adds earthy flavor, natural green color, and antioxidant benefits. It works well in cakes, cookies, muffins, and especially in enriched breads like matcha pan . Culinary-grade matcha is best for heat stability and flavor.

Matcha Pan Recipe – Soft Japanese Bread You’ll Love

Name: Matcha Pan: Soft Japanese Bread with a Green Tea Twist
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Japanese
Ingredients: 3 cups bread flour; 2 tablespoons sugar; 1 teaspoon salt; 2 teaspoons instant yeast; 1 tablespoon matcha powder (culinary grade); 1/2 cup whole milk; 1 large egg; 3 tablespoons unsalted butter, softened; Tangzhong: 3 tablespoons flour + 1/2 cup water, cooked into a paste

Description

This matcha pan is a soft, fluffy Japanese milk bread infused with earthy matcha flavor. It’s the perfect bakery-style loaf for breakfast or brunch.

Ingredients

Scale

3 cups bread flour

2 tablespoons sugar

1 teaspoon salt

2 teaspoons instant yeast

1 tablespoon matcha powder (culinary grade)

1/2 cup whole milk

1 large egg

3 tablespoons unsalted butter, softened

Tangzhong: 3 tablespoons flour + 1/2 cup water, cooked into a paste

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Instructions

1. Make the tangzhong by cooking flour and water over medium heat until it forms a thick paste. Let it cool.

2. In a large bowl, mix flour, sugar, salt, yeast, and matcha powder.

3. Add milk, egg, butter, and cooled tangzhong. Mix and knead into a smooth dough.

4. Cover and let rise for 1–2 hours, or until doubled.

5. Punch down, shape into rolls or loaf, and place into a greased pan. Let rise 45 minutes.

6. Bake at 350°F for 25–30 minutes until golden.

7. Cool before slicing and serving.

Notes

Use only culinary-grade matcha for the best flavor and color.

You can add white chocolate chips, red bean paste, or cream cheese for variation.

Letting the tangzhong fully cool ensures a smooth dough.

Store in an airtight container at room temp for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 3g
Sodium: 180mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 25mg