Have you patronised the Nayuki Cheese Tea Bakery, which offers soft European bread and cheese tea, before? Actually, I haven’t tried any bread from Nayuki. 😅 😅 If you have, do share with me your experience. Having said that, when I walked pass the cafe bakery at Ngee Ann City each time I went to work, my eyes just couldn’t help but glued to the beautiful breads on the display shelves, particularly the Strawberry Blush Mystique and Dark Oreo Mystique bread.
As I am a huge fan of matcha, I thought why don’t I bake my version of Oreo mystique bread —- Matcha Oreo Mystique. Unlike European artisan bread which usually involves sourdough, poolish or natural starter for flavour development, I used the straight dough method, meaning that all ingredients are mixed in one step to full development. The highlight of this bread is the combination of bitter matcha with sweet chocolate cream and Oreo cookies.
And so, bitterness and sweetness co-exist!
I made this video to show you the detailed steps to make the Matcha Oreo Buns:
Ingredients (yield: 10 buns)
(A) Bread dough
Bread flour 245g
Salt a pinch
Matcha powder 7g
Instant dried yeast 1/2 tsp
Egg 1 no. (55g)
Unsalted butter, softened 40g
(B) Chocolate cream
Custard powder 30g
Egg yolk 1 no.
Dark Chocolate (70%) 20g
Oreo mini cookies 30 pieces
Icing sugar 2 Tbsp
Water 1 tsp
Extra icing sugar for dusting
- To make the bread dough: In a mixing bowl, combine bread flour, salt, sugar, matcha powder, yeast, egg, and milk. Knead until the ingredients are well combined and form a dough. (Note: You may need less milk or more than what is indicated in the recipe)
- Add softened butter, and continue to knead until the dough is smooth and elastic.
- Cover the dough with a cling wrap (or damp cloth) and rest for about an hour.
- Punch down the dough to release air.
- Divide it into 10 portions, weighing about 50g each. Round the dough and rest for 10 minutes.
- With the smooth side down, flatten the dough and roll into oblong shape.
- Roll it up from the top. Ensure the seam is tight.
- Place them on a baking tray, lined with parchment paper.
- Proof the buns for about an hour at room temperature (28 degree Celsius).
- 20 minutes before the proofing is done, start to preheat the oven at 200 degree Celsius.
- Bake for 10 minutes, until the buns are cooked and the top is lightly browned.
- Let them cool down completely before filling.
- To make the chocolate cream: In a medium saucepan, combine custard powder, sugar, egg and milk.
- Cook the mixture on medium heat, stirring with a whisk constantly, until it thickens.
- Transfer the custard cream to a bowl. Mix in the chocolate, and stir to melt the chocolate. Cool down the custard cream completely before use.
- When the custard cream is cool, transfer to a piping bag fitted with a star nozzle.
- To make the glaze, combine icing sugar with water. Stir to mix well.
- To assemble: Cut to make a slit at the centre of bun. Pipe in the custard, and topped with Oreo cookies. Dust with some icing sugar, and drizzle with glaze.
- Best serve immediately.