29.Feb.2008 Betcha you want that Matcha
Apparently, these delicious rolls are a huge hit at a teahouse in New Zealand, where they are being sold. How’s that for an awesome endorsement?
Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing
For the rolls:
3/4 cup (180 ml) plain soy or other nondairy milk, heated to 100°F (38°C)
2 teaspoons active dry yeast
1/4 cup (48 g) Sucanat
2 1/2 cups (300 g) light spelt flour
3/4 teaspoon fine sea salt
4 teaspoons matcha green tea powder
2 tablespoons (28 g) nondairy butter
1 teaspoon pure almond extract
1/2 teaspoon canola oil, to coat the bowl
1/3 cup (58 g) chopped nondairy bittersweet chocolate
For the icing:
1/4 teaspoon pure almond extract
1/2 cup (60 g) powdered sugar
1 to 2 teaspoons plain soy or other nondairy milk, more if needed
To make the rolls: In a medium bowl, combine milk, yeast, and Sucanat. Let stand for about 10 minutes: it should foam and bubble up. If it doesn’t, start all over again since your yeast might not be fresh.
In a large bowl, combine flour, salt, and matcha powder.
Add butter on top. Stir extract into yeast mixture.
Stir wet ingredients into dry.
Transfer to a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and pliable, adding more flour, a little at a time, if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Line a baking sheet with parchment paper, or silicone baking mat, such as Silpat.
Punch down dough. Divide into six equal portions.
Divide chopped chocolate into six equal portions, placing each in the center of each piece of dough.
Fold dough over chocolate. Shape into rolls. Place on prepared baking sheet, loosely covering with plastic wrap. Let rise for 40 minutes.
Twenty minutes before the rolls are done rising, preheat oven to 375°F (190°C, or gas mark 5).
Bake for 16 to 18 minutes, until the rolls are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack before adding icing.To make the icing: Combine extract and sugar in a small bowl, slowly adding milk: the icing needs to be rather thick and stick to the back of a spoon. Stir vigorously to remove lumps.
Drizzle or spread on top of each roll.
Yield: 6 rolls