Aside from matcha tea and matcha latte, I’ve used matcha to flavor a chiffon cake. Today, I found another use for matcha - to flavor milk bread. The milk bread I baked two weekends ago was a hit, so I decided to bake it again, with matcha this time.
Notes: To make the starter, you need 1/4 cup of bread flour, not 1/4 tablespoon. Instead of milk powder/sweetened condensed milk, I used honey.
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