Two outstanding flavors in one perfect brioche.
If you like your pastry without much sugar, this Vegetarian Matcha and Azuki Puffed Brioche for you. This yummy recipe mixes two outstanding flavors—matcha green tea powder and azuki bean paste—to create an absolutely fantastic brioche.
The Azuki bean paste and the matcha powder have very similar health benefits. Both of them aid in weight loss, diabetes prevention, lower blood pressure, detoxification, and a healthy heart.
The different health benefits include helping infants to form correctly in the womb (azuki beans) and cancer prevention (matcha powder). Matcha also improves memory, focus, and concentration.
Give this puffed brioche recipe a try. It’s absolutely wonderful for you, and very delicious!
Vegetarian Matcha and Azuki Puffed Brioche RecipePublished: 2016-09-28
- 3 cups flour
- 1 egg
- 1 1/2 ounces unrefined brown sugar
- 2 tablespoons Epic Matcha green tea powder
- 1 cup half-and-half
- 1 tablespoon yeast
- 1/4 cup azuki bean paste
- 1 teaspoon salt
- A little butter
- Need Supplies: Plastic wrap
- Heat the half-and-half until it gets warm, then add the yeast and allow it to dilute.
- In a mixing bowl, mix together the flour, sugar, and salt, then separate this mix into two equal parts in two different bowls.
- Add the matcha powder into one of the bowls, and stir in well.
- Beat the egg, and add half to each preparation. When the yeast/milk mixture is ready, do the same with it, then knead the doughs separately until each ball doesn’t “stick” anymore. Leave each of them in their own bowl, cover, and allow them to rest for one hour (the size of each should double).
- Knead the dough balls briefly again, cover them with plastic wrap, then let them rest again for one more hour in the refrigerator.
- Dust flour over a flat cooking surface and roll out each dough with a rolling pin until you get two rectangles with more or less 11 in. x 19 in. of surface.
- Place one rectangle of dough on top of the other one. Press with the rolling pin to fix them together. Do the same with your fingers on the borders.
- Spread half of the azuki paste on the left side (of the length) of the rectangle, then refold the right side above it. Press the borders with your fingers again to stick them together well.
- Roll the dough out again with the rolling pin to get a bit of a bigger rectangle, then fold it over like a wallet—align the rectangle so that the length is in front of you, and its width is on the sides, then imagine that this rectangle is separated into parts on the length. Fold the right side onto the middle, then cover it with the left side.
- Repeat the step another time: roll out, spread, then fold over like a wallet. Then roll the dough into a sausage shape, with more or less the same dimensions as your buttered brioche mold. Put the dough into the mold, and let the dough rest for 1–-2 hours more.
- Preheat the oven to 400F.
- Make three crooked incisions in the brioche, then put it in the oven for 30 minutes. Serve cold or lukewarm, and enjoy!
Yield 1 loaf