These matcha black sesame swirl buns are super soft as a result of using an Asian milk bread dough for it’s base.
The nuttiness of the black sesame paste on the inside pairs well with the earthy matcha and is wonderful enjoyed with a cup of tea or latte. Topping it with icing is definitely encouraged as well.
I’ve been making my Matcha red bean swirl buns for quite a few bakes in a row now because they are just too yummy not to make but mother deer was getting a little tired of eating them and suggested that I put a new spin on my Matcha bread dough.
I thought about it for a while and figured I could simply put chocolate spread in it instead since, let’s be honest, chocolate goes well with everything, but mother deer didn’t want anything sweet.
She can be quite hard to please sometimes but a mother always gets what she wants so I thought about it some more.
Nothing ended up coming to mind to mind that would mix well with Matcha and I really couldn’t come up with something savory to put inside.
So, I relied on the next best thing, Pintrest! To be honest, I’m not the most avid pinner and I should really be more active on Pintrest but currently my time is being taken up by school work so I guess I won’t be pinning much for the time being. Although, if you have a Pintrest account, I would love to follow you so leave your links below 🙂
Anyways, through Pintrest, I found so many recipes suggesting the combination of Matcha and black sesame. At first I was skeptical but after a while I decided to trust all the bakers out there and tested the combination out myself!
And goodness were those bakers right! The nuttiness of the black sesame really complimented the earthy almost bitter Matcha powder. So this is definitely going to be a flavor combination that I keep in my baking repertoire.
Question of the post: What’s your favorite flavor combination?
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Hi Cynthia, I love your matcha sesame swirl buns and your instagram pics. Following you on instagram now.
These are so pretty! I love matcha anything.