1：Ingredients for One Loaf of Matcha Bread
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| Ingredient | Amount (approx.) | Notes |
|---|---|---|
| Bread flour | 200g | Main structure |
| Baking powder | 1 tsp (about 4g) | Leavening agent |
| Milk | 120ml | Water can be substituted |
| Egg | 1 (about 50g) | Whole egg |
| Vegetable oil | 1 tbsp (about 12g) | Butter optional |
| Sugar | 30g | Sweetness balance |
| Salt | pinch (about 2g) | Flavor enhancer |
| Matcha powder | 1 tbsp (about 6g) | Color and aroma |
| Shredded coconut | 1 tsp (about 5g) | Sprinkle before baking |
| Sesame seeds | 1 tsp (about 5g) | Sprinkle before baking |
| Agar powder | 1 tsp (about 3g) | Optional for moist texture |
2：Dough Preparation Instructions
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| Ingredient | Step |
|---|---|
| Bread flour | Place in a bowl as the base for mixing with other ingredients. |
| Baking powder | Mix evenly with flour to ensure proper rising. |
| Oil (vegetable or butter) | Add with liquids to give moisture and softness to the dough. |
| Milk | Combine with dry ingredients to form the dough. Avoid overheating. |
| Egg | Adds richness and smooth texture to the dough. |
Basic process:
- Mix dry ingredients (bread flour and baking powder) in a bowl.
- Add wet ingredients (milk, oil, egg) and stir with a spatula or by hand.
- Knead until smooth and elastic.
- Pour into mold and let rest briefly before baking (if using baking powder, bake immediately is fine).
Baking and Topping Advice
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| Item | Details |
|---|---|
| Oven temperature | 170–180°C (preheat required) |
| Baking time | 30–40 minutes (adjust based on pan size and batter volume) |
| Before baking | Smooth the surface of the batter for even rise. |
| Topping timing | Sprinkle coconut and sesame seeds right after pouring the batter into the mold. Do not press—just let them rest naturally. |
| During baking | If the top browns too quickly, cover loosely with foil. |
| Doneness check | The top should rise evenly; insert a skewer—if it comes out clean, it's done. |