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Matcha redbean swirl buns -no yeast!

February 8, 2014

Green tea and red bean is one of the most amazing combinations out there, least it is to me. So today, I figured why not combine the two delicious flavors together into one delicious swirl bun! I mean it works with cinnamon buns and those things are scrumptious so why not with this Asian influenced combination as well?

Dough (6 rolls):

2 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon matcha powder
1 teaspoon salt
3 tablespoons margarine or coconut oil
3/4 cup soy milk
1 large egg, beaten

1/2 cup red bean paste

Let’s get rolling:

1. In a large bowl, sift the flour, sugar, baking powder, matcha and salt together.


2. Add the margarine, milk and egg into the flour mixture and stir until a dough forms.


3. Roll the dough into a 1 cm thick rectangle on a lightly floured surface and then spread the red bean paste onto it.


4. Carefully roll the dough into a log and pinch the seams at the end.


5. Cut the log into 6 equal rolls.


6. Place them into a baking pan. If you want them to stick closer together you can leave less space between them.


7. Bake at 400F 20 to 25 minutes until golden brown.


I might of been a little too excited and went a little heavy handed on the red bean filling so they were a on the sweeter side but even with that, you could still taste the matcha! Lil’ bun doesn’t like the flavor of matcha because she finds it to be really grassy but the red bean balanced it out for her and she loved it. As a matter of fact….I think I like this combination even better than cinnamon buns (if you don’t believe me try them for yourself and see)!

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