Monday 24 March 2014

Matcha White Chocolate breadmaker recipe 抹茶白巧克力面包机食谱

One week March school holiday has ended, I am so glad that the kids are back to school today. Last night, I baked this loaf of matcha white chocolate bread using the breadmaker so that my kids can bring to school for breakfast. I have added my favourite Matcha powder and white chocolate chips to Wu Pao Chun's (吴宝春) champion toast recipe which I tried few days ago. This is my first time trying this combination of Matcha and white chocolate and it turns out great! 

Earlier on, Alice Chia has shared with me that we can improve the texture of breadmaker loaf by going through an extra step which allows the dough to knead longer. I am going to share it with you here.


早些时候,一位姐妹Alice跟我分享怎么让面包机做出来的面包更好吃。那就是用面包机的时候,多加一个步骤。 今天就在这里跟大家分享。

Matcha White Chocolate breadmaker recipe 

198g Fresh milk
270g Bread flour
30g Organic wholemeal flour
10g Matcha powder (can replaced with Cocoa powder)
14g Organic raw sugar (can replaced with castor or fine sugar)
1 tsp Salt (about 3g)
1 tsp Instant dry yeast (about 3g)
14g Unsalted butter 
100g White chocolate chips *

*updated - to prevent the chocolate chips from melting during bake, please use chocolate chips that will hold its shape during bake. This is what I used, Nestle Baker's Choice ChocBits White Chocolate chips, it is stated on the pack that the chocolate chips will hold its shape when baked.

198克 鲜奶
270克 高筋面粉
30克 有机全麦面粉
10克 抹茶粉 (可以用可可粉取代)
14克  有机原糖 (可以用幼糖取代)
1 小匙 盐 (大约3克)
1小匙 即发干酵母 (大约3克)
14克 无盐牛油
100克 白巧克力豆


Breadmaker loaf method 面包机做法:

1. Place all ingredients based on the sequence listed above (except butter) into the breadmaker pan. (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.


2. Select pasta program. (Kenwood BM250 - select program '9' , this cycle takes 14 minutes to complete.)

2。选择面食面团程序 (Kenwood BM250 - 选择程序 '9' ,这个过程只需14分钟就完成)。

3. At the end of program '9', select basic loaf program and add in the butter. (Kenwood BM250 - select program '1',750g loaf and light crust , this cycle takes 3 hrs and 18mins to complete.)

3。面团搅好了,再选择基本做法程序并加入牛油。( Kenwood BM250 - 选择程序 '1', 750克重,外皮浅色。这个过程需要3个小时,18分钟完成)。

If you are baking the bread in the oven, at the end of program '9', select dough program, add in butter. (Kenwood BM250 - select program '8', this cycle takes 1 hrs and 30 mins to complete.).

更新:如果要用烘炉烤面包,面团搅好了,再选择面团做法程序并加入牛油。( Kenwood BM250 - 选择程序 '8', 这个过程需要1:30分钟完成)。

4. Add in the white chocolate chips at the end of the 2nd kneading cycle. (Kenwood BM250 will sound an alert for adding the ingredients at the timing 2:56.)

4。 等到材料大概揉成一团时,再加入白巧克力豆。 (Kenwood BM250面包机会在2:56时,发出哔哔声,提醒加入。)

5. Remove the dough paddle at the last stage of kneading so that the bottom of the loaf will not have a big hole. (Kenwood BM250 -remove at 1:42)

5。当面团经过最后的搅拌过程,把内锅的叶片取出,面包底才不会有个大洞。(Kenwood BM250 - 取出时间1:42)

6. Shape the dough back nicely after paddle is removed, close the lid and leave the dough to rise。When baking is done, remove the bread immediately from the baking pan to prevent shrinking and sweating. Cool it on a wire rack for about 30 mins before slicing.

6。内锅的叶片取出后,稍微把面团整形好,关盖,让面团继续发酵。当面包烤好时后,即刻取出面包,以防止收缩和出汗。放在架子上冷却30分钟, 再切片。

7. Store in an air-tight container and consume within 2-3 days as homemade bread does not contain any preservatives.


Texture is super soft!

Sharing Sharron Wee's bake using this recipe, she says," Matcha White Chocolate buns filled with red bean filling.. Oh so good!!! Gotta bake more!!!" 

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”


© Copyright 2014


Priscilla said...

So babe, I can omit matcha n choc chips rite? Jus follow ur kneading method n settings as per ur instructions rite?

My Little Space said...

Hi Cheryl,
First of all, thank you so much for joining in the 'international Yeasted Recipe' event and sharing such beautiful yeasted recipe with us. I'm sure my readers are looking forward to more creations from your kitchen in the future. Btw, you've a very lovely blog with such scrumptious food recipes. Hope to see you again.
Enjoy & have a great week ahead.
Blessings, Kristy

Baking Taitai said...

Hi Priscilla, yes you can omit the matcha powder and chocolate chips from the recipe and follow the methods accordingly.

Baking Taitai said...

Hi Kristy, thanks for organizing this event, I love all types of breads and buns! Great to have found your blog! Have a blessed week too and thanks for dropping by! :)

Anonymous said...

Hi Cheryl,
thank you for sharing such detailed recipe. Would love to try this recipe and so happy we have the same bread maker.:))


Baking Taitai said...

Hi Ade,
You are most welcome. The Kenwood BM has served me well for the past one year and I love experimenting with it to make healthy homemade bread. Happy baking with it and thanks for dropping by. :)

Anonymous said...

Hi Cheryl,
Can i check if i can replace the milk with water?

I have the same BM but i keep getting bread that is dense in the bottom and fluffy on top :(

Baking Taitai said...

Hi, (can't address you as you did not leave your name)
I would advise you to stick to milk. Milk has fats which hold in moisture in the bread. Fat also binds with the wheat flour, softening it by modifying the gluten structure and causes the bread to dry out slower. Milk also enhances the flavour of the bread.

Hmm...I have not encounter such situation before, having a fluffy top and dense bottom. These are the possibility when you get dense bread: inactive yeast, not enough or damaged gluten, insufficient kneading or rising time.

Did you follow this recipe with the extra step of kneading using the pasta function, it kneads the dough for an extra 14 minutes. If the problem lies with the yeast, you may want to consider changing to another brand to try out.

Unknown said...

Thanks Cheryl ;)

I'm using bake king instant yeast. I'm using a recipe my friend gave me. Just wonder why the inconsistency with the same recipe. Sometimes soft sometimes dense. Do you mind sharing where you bought the yeast? Is there any difference using UHT and fresh milk for baking?

I will also try out your recipe and let you know the outcome.


Baking Taitai said...

Hi Phyllis,

Nice to hear from you again. I bought my pack of Brugemman instant yeast from Phoon Huat Singapore. I have been using this brand of yeast since I started baking bread 2 years ago. You can see how the packaging looks like in the ingredients photo found in the 'Amazing 40 minutes Bun Recipe' post.

There shouldn't be a big difference between UHT and fresh milk, I personally prefers fresh milk over UHT.

Sure, do share with me your outcome when you try out the recipe here. Thanks!

Unknown said...

Hi Cheryl,

I tried and follow the steps as above but my bread always rise uneven.. usually left side rise higher then the right. And in the inside, left is fluffy while right has some parts that are dense. My crust is also quite thick. May I know where hav I gone wrong? Thks for your advice!

Unknown said...

Hi hi Cheryl,

Bought the yeast from Phoon Huat :) Thanks

I tried out your basic bread recipe & it turns out texture soft & consistent :) no more dense bottom

Would also like to check with you if you had tried the "Tang Zhong" recipe using BM250?

Baking Taitai said...

Hi Karen,

I have not encountered bread rising unevenly before. Are you using a Kenwood BM250 to bake this recipe?

Baking Taitai said...

Hi Phyllis,

Glad to learn that my recipe works for you! In fact, my basic bread recipe is very well received with my friends and readers as the recipe never fails to give them a nice and fluffy loaf. :)

I have not used TZ method with my BM 250 before. Only tried TZ method for buns but that's before I discovered other recipes which also yields soft and fluffy bread. With simpler and straight forward bread method which also gives the same result as TZ, I do not see the need to use TZ method again. ;p

Unknown said...

Hi Cheryl,

Yes I am. Do you always re-positon the dough in the middle before it starts baking in the machine? Usually I would just leave it to knead n bake, I didnt adjust it. Realised that the dough is always at the left side when it bakes..

Baking Taitai said...

Hi Karen,

After I have removed the paddle from the bm, I will shape the dough a little (as mentioned in Step 6 of the recipe) and try to position it in the centre before it goes through the last proofing prior to baking. Perhaps you can try this step and see if there is any improvement. If not, the problem could lie with the yeast you used.

Unknown said...

Hi Cheryl,

Thks for advice! Will give it a try!

Bakericious said...

so happy, I am using the same bread maker, can come over your blog if I need any bread maker recipe heeheehee...

Baking Taitai said...

Hi Jess Bakericious, welcome welcome....anytime! :p

Anonymous said...

Hello Baking Taitai, what is that extra step u mentioned above that would improve the texture of the bread? Coz the steps are same with what i have been doing all these times.

No offence.

Thank you.

from Annie

Baking Taitai said...

Hi Annie, the extra step which a reader shared with me is Step number 2 - using the pasta function to knead an extra 14 mins on top of the dough function or basic loaf function.

Anonymous said...


My breadmaker do not have the pasta function
Which other function can i use?


Baking Taitai said...

Hi, (can't address you as you did not leave your name behind)

You can skip this step if your breadmaker does not have this function. Or find a function which kneads for about 15 minutes.

kai fei said...

Hi baking tai tai...thank you for sharing the recipe..
I have the same bread naker n trued out this recipe just now..I don't know what haporned to my bread and it us too this problem comes from the flour?or the choc chip melted?

Baking Taitai said...

Hi Kai Fei, thanks for trying out this recipe. Yes, sometimes the use of different brands of ingredients can cause this problem too as different brand of flour has different wheat composites. I have used full cream fresh milk in this recipe, if low fat or skim milk is used, there will be more water content than fat composites thus causing the dough to be too wet as well.

Kaeden's Mummy said...

Hi Cheryl, does your bread machine has the "rest" when u switch to Program 1? My Zojirushi has the 14 mins kneading function but upon switching to my bread function, it has a 20 mins 'rest' period before it start kneading. Wonder any impact if after 14mins knead, rest for 20mins then knead again. Thanks

Baking Taitai said...

Hi Kaeden's Mummy, for my Kenwood breadmaker, after it has completed the 14 mins pasta function, I switched the machine off for a while and on it back to select function 1 basic program. If the dough is rested too long, it may overproofed and the loaf may collapsed a little or the texture will not be as soft as it should be.

FameBakers said...

Hi Cheryl, can I replace bread flour for the wholemeal flour? How do you store the balance yeast after its open?

Baking Taitai said...

Hi FameBakers, you cannot replace bread flour totally with wholemeal flour as wholemeal flour has less gluten, your bread will turn out hard and dense. I store the balance in the freezer.

clover said...

Hi Cheryl,
My breadmaker has 3 cycles of rise, total bake time is 3hr55min. I notice between 2nd n 3rd cycle, the dough will collapse, then rise again during the 3rd cycle. Meaning it rises through 1st n 2nd cycles, collapse then rise again during 3rd cycle. Is that normal? Or has this caused the texture of my bread to be not as soft, even though I follow your recipe. Do you know why is the rise collapse rise scenario happening? Thanks.

Baking Taitai said...

Hi Clover, in between the cycle, the dough will collapse as after each rise, the bm's paddle will move and release the air in the dough causing it to collapse then repeat the cycle again. It is normal, even with hand kneading, you will have to punch down the air in the dough after first rise, then allow for 2nd rise and so on. Texture of bread not as soft could be due to the brand of ingredients used or measurement not accurate. For baking, best to get a digital weighing scale that can weigh down to 0.1g accurately.

Nutella said...

Hi Cheryl
I just tried this incorporating the ingredients from your blog on Wu Pao-Chun Champion Toast pullman tin as I'm not making the greentea and choc.
The skin is harder than the middle. Is this the correct texture?
If not, how can i ensure that the skin in soft? Thank you!

Baking Taitai said...

Hi Nutella, you can select 'light crust function' as mentioned in step 3 then the crust will be softer. The crust function will determined the hardness of the skin. 'Light' means you will get a softer bread skin. If you breadmaker does not have crust selection function, then there is nothing you can do about it.

Nutella said...

Hi Cheryl, I was using the pullman tin in the convection oven 200 degrees top and bottom heat, bake for about 40 minutes.
You think lowering the temperature, say to 150 degrees and baking for 60 minutes help?
Sorry, first time using the pullman tin in oven method so not very good at this. :)

Baking Taitai said...

From what I read from bread recipe books, the temperature for baking bread in pullman tin is usually between 200 to 210 degrees Celcius for 38 to 40 mins. Some inner oven temperature can be higher than what was set, it is best to get an oven thermometer and place it inside the oven to check for accuracy, then adjust baking time to suit your oven.

Nutella said...

Oh will try that. Thank you for the research done! 😀

Unknown said...

Hi Cheryl, Thank you for sharing, I've try the 750g and it's make wonder! :) By the way do you have the 1kg Ingredients/recipes?

Thank you,

Baking Taitai said...

Hi Zhiming, glad to hear that this recipe works for you. To make 1kg loaf, just multiply all the ingredients by 1.33 will do. :)

Unknown said...

Awesome! Thank for the tips! :)

Dora said...

Hi Cheryl, I am using the same bread maker. However, when I added the choc chips at 2:56, they started to melt due to the heat inside the chamber. May I know if you have any solution for this? Thanks in advance.

Baking Taitai said...

Hi Dora, I used chocolate chips which holds its shape when baked. I have updated a photo of the chocolate chips which I used for baking as it does not melt due to the high heat. You can scroll up to take a look.

Kathy Poh said...

Hi Cheryl, sorry that this post is not relevant to the recipe above. But I needed help badly. I'm using Kenwood BM250, baking 1/2 way and electricity went off. Is there any function for bake only?

Baking Taitai said...

Hi Kathy, sorry for the late reply as I've been very busy and have no time to answer all the hundreds of questions I received in my blog, FB fan page etc. Yes, there is a bake only function for Kenwood BM250, if you refer to the manual/instruction book, it is number 11.

Unknown said...

Hi Cheryl,
I am curious why do you use pasta function first then directly to basic bread function?
Rdgs. Sharon

Baking Taitai said...

Hi Mummy Wong, as mentioned above, the extra step is to improve the bread texture as the dough is knead longer as we aim to achieve window pane stage.

Kenwood BM250 said...

Hi, I tried your recipes but I am not sure if my outcome is the same as yours as my bread doesn't look as fluffy as yours. By yhe way, how to attach picture here?

Baking Taitai said...

Hi Kenwood BM250, you can't attach picture here. You can share your bake photos with me via 'Baking Taitai''s Facebook blog page private message. The outcome of your bake may not look the same as mine as different brands of ingredients have different composites, example: some brands of flour absorbs moisture better than the others, etc.

Ann-Gee Wilson said...

I don't have a bread maker. Is it possible to make the bread using a KitchenAid stand mixer? Your advice will very much be appreciated. Thank you.

Cheers from Melbourne, Australia

Baking Taitai said...

Hi Ann-Gee, sure you can knead the dough with a KA mixer and put into a loaf pan to proof before baking it in the oven. :)