Matcha Red Bean Cake Bread

Matcha Red Bean Cake Bread is a soft red bean swirl bread wrapped with the Matcha chiffon cake from the outside. It is delicious and exciting to enjoy the bread with two different textures at once. It is a must-try pastry recipe on the list.

Attention to all cake and bread lovers, this is the best bread recipe you would ever want to try. Matcha red bean cake bread is a cake as well as a loaf of bread. This milky bread is so fluffy and filled with the sweet red bean paste filling in the center. It integrates soft bread with fluffy matcha flavor chiffon cake perfectly. Besides, making this delicious cake bread is actually easier than how it looks, and the result is impressive.

Following my tips and step-by-step recipe below, you will make a perfect Matcha red bean cake bread just like I did mine.

What are the ingredients for Matcha red bean cake bread?

Bread Dough

• Bread Flour 
• All-Purpose Flour 
• Granulated Sugar 
• Salt
• Active Dry Yeast 
• Egg
• Milk 
• Unsalted Butter 

Red Bean Filling

• Sweetened Red Bean Paste 

Matcha Cake

• Melted Butter (Corn Oil)
• Milk
• All-purpose flour 
• Matcha Powder 
• Egg Yolks
• Egg Whites
• Granulated Sugar 

How to make Matcha red bean cake bread?

• First, prepare the bread dough by combining the ingredients in a mixing bowl except butter. Mix and knead the dough with a stand mixer until well combined. Add softened butter, and continue kneading the dough for 10 minutes until smooth and elastic.
• Cover the dough with plastic wrap, and let it rise for 1 hour or until doubled in size in a warm area.
• Place the dough on a floured surface, press it gently to release the air. Flatten and shape the dough into a rectangle with a rolling pin, and spread the red bean paste on it evenly. Roll up the dough and pinch the seam to seal.

• Transfer the dough to a baking loaf pan and rise for 45 minutes with the plastic wrap covered. (Leave it in a warm area will reduce the proofing time).

• Let the dough rise into one and a half sizes bigger, then start to prepare the cake batter.
• Preheat the oven to 180°C (356°F).
• Separate the egg white and egg yolks into two different bowls. Whisk melted butter (or corn oil) with milk in a dry clean bowl until combined. Sift all-purpose flour and matcha powder to it, whisk well. Finally, combine the mixture with egg yolks, whisk well and set aside.

• Beat the egg white and sugar with a stander mixer (or hand whisk). Keep beating the egg white until stiff peaks form.

• Fold in 1/4 of the egg white into the egg yolk mixture to lighten it up. Then, pour the mixture into the rest of the egg white, keep folding it until well combined with a spatula. Do not over mix the batter.

• Pour the batter over the proofed bread dough, and bake for 40 minutes.

• Remove the bread from the oven after 15 minutes of baking, and cut the surface lightly with a knife. Return the bread back to the oven, and continue baking it until golden brown.
• Once it’s done, remove the bread from the oven. Let the bread cool down a little bit before unmolding.

Can I make the bread without filling?

Yes, you can make white milk bread without fillings. However, Matcha chiffon cake and the sweetened red bean paste are matched perfectly on the taste. You can also create your own cake bread with your personal preference.

How to store the bread?

Refrigerate the leftover bread by storing it in a plastic bag or an airtight container for up to 3 days. Enjoy the bread chill or at room temperature. The bread stays soft and fluffy after refrigerating.

More delicious bread recipe you may enjoy.

Banana Chocolate Chip Bread

Ham And Cheese Bread Loaf

Homemade Garlic Bread

Taro Swirl Bread

Yield: 1 Loaf

Matcha Red Bean Cake Bread

Print

Matcha Red Bean Cake Bread is a soft red bean swirl bread wrapped with a Matcha chiffon cake from the outside. It is delicious and exciting to enjoy the bread with two different textures at once. It is a must-try pastry recipe.

Prep Time 2 minutes

Cook Time 45 minutes

Total Time 47 minutes

Ingredients

Bread Dough

• 1 cup Bread Flour 
• 2 1/2 tablespoons All-Purpose Flour 
• 2 Tablespoons Granulated Sugar 
• 1 pinch Salt
• 1 Tablespoon Active Dry Yeast 
• 1 1/2 tablespoon Egg
• 1/4 cup Milk 
• 1/2 tablespoon Unsalted Butter 

Red Bean Filling

• 3 tablespoons Sweetened Red Bean Paste 

Matcha Cake

• 3 tablespoons Melted Butter (Corn Oil)
• 1/4 cup Milk
• 1/3 cup All-purpose flour 
• 2 teaspoons Matcha Powder 
• 3 Egg Yolks
• 3 Egg Whites
• 1/3 cup Granulated Sugar 

Instructions

1. Add bread flour, all-purpose flour, sugar, salt, yeast, egg, and milk in a mixing bowl, combine well and knead the dough with a stand mixer. Add softened butter, and continue kneading the dough for 10 minutes until smooth and elastic.
2. Cover the dough with plastic wrap, and let it rise for 1 hour or until doubled in size in a warm area.
3. Place the dough on a floured surface, press it gently to release the air.
4. Flatten and shape the dough into a rectangle with a rolling pin, and spread the red bean paste on it evenly. Roll up the dough and pinch the seam to seal.
5. Transfer the dough to a baking loaf pan and rise for 45 minutes with the plastic wrap covered. (Leave it in a warm area will reduce the proofing time).
6. Let the dough rise into one and a half sizes bigger, then start to prepare the cake batter.
7. Preheat the oven to 180°C (356°F).
8. Separate the egg white and egg yolks into two different bowls.
9. Whisk melted butter (or corn oil) with milk in a dry clean bowl until combined. Sift all-purpose flour and matcha powder to it, whisk well. Finally, combine the mixture with egg yolks, whisk well, and set aside.
10. Beat the egg white and sugar with a stander mixer (or hand whisk). Keep beating the egg white until stiff peaks form.
11. Fold in 1/4 of the egg white into the egg yolk mixture to lighten it up. Then, pour the mixture into the rest of the egg white, keep folding it until well combined with a spatula. Do not over mix the batter.
12. Pour the batter over the proofed bread dough, and bake for 40 minutes.
13. Remove the bread from the oven after 15 minutes of baking, and cut the surface lightly with a knife. Return the bread to the oven, and continue baking it until golden brown.
14. After baking, cool down the bread a little bit before unmolding.

Nutrition Information:

Yield:

1

Serving Size:

Loaf
Amount Per Serving: Calories: 2091Total Fat: 58.8gSaturated Fat: 31.8gCholesterol: 829mgSodium: 377mgCarbohydrates: 334.8gFiber: 9.9gSugar: 144.4gProtein: 55.4g