Matcha Pan – The Best Japanese Sweet Bread You Need to Try!

Matcha Pan is a soft, fluffy, and slightly sweet Japanese bread infused with earthy matcha powder. This delicious bread combines the pillowy texture of milk bread with the distinct flavor of green tea, making it a must-try for matcha lovers and baking enthusiasts alike.

Unlike regular sweet breads, matcha pan is made using the tangzhong method, a baking technique that creates an ultra-soft texture while keeping the bread fresh for days. Learn more about this process in this Sift & Simmer guide on Japanese milk bread.

If you love matcha-infused baked goods, you should also try The Best Matcha Crepe Roll Cake, another delightful way to enjoy the rich, earthy taste of matcha.

If you love soft, fluffy, and slightly sweet bread, then Matcha Pan is a must-try! This Japanese sweet bread blends the earthy, slightly bitter notes of matcha with the light, airy texture of milk bread, creating a delicious and unique treat. Whether you enjoy it plain, with a sweet filling, or as part of a sandwich, matcha pan is a delightful fusion of Japanese and Western baking.

Unlike regular bread, matcha pan often uses the tangzhong method, a traditional Japanese baking technique that creates an ultra-soft and fluffy texture. If you’re interested in learning more about how this technique works, check out this Sift & Simmer guide on Japanese milk bread.

For those who love matcha-infused baked goods, another must-try recipe is The Best Matcha Crepe Roll Cake, a delicate and creamy matcha dessert that complements matcha pan perfectly.

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What is Matcha Pan?

Matcha pan is a Japanese-style sweet bread infused with matcha powder, giving it a distinct green color and an aromatic, slightly bitter taste. There are several popular variations, including:

• Matcha Melon Pan – A soft, fluffy bun with a crispy cookie crust on top.
• Matcha Shokupan – A classic Japanese milk bread infused with matcha, perfect for sandwiches.
• Matcha Cream Pan – A soft bun filled with sweet matcha custard or red bean paste.

What makes matcha pan special is the balance of flavors—the slightly bitter matcha is complemented by the mild sweetness of the dough, creating a well-rounded taste experience.

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The Origins of Japanese Sweet Bread and Matcha

A Brief History of Japanese Milk Bread

Japanese sweet bread originated with shokupan, a soft and fluffy milk bread that was introduced to Japan in the early 20th century. This bread became the foundation for many Japanese bakery-style breads, including melon pan, anpan, and matcha-infused variations.

How Matcha Became a Baking Staple

Matcha, a finely ground green tea powder, has been a key ingredient in Japanese cuisine for centuries. Originally used in traditional tea ceremonies, matcha eventually found its way into desserts and baked goods. Its slightly bitter and earthy taste pairs beautifully with the sweetness of bread, making matcha pan a perfect fusion of old and new culinary traditions.

For a different take on soft, chewy matcha desserts, check out Matcha White Chocolate Mochi Cake, which showcases another delicious way to use matcha in baked goods.

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Why Matcha Pan Tastes So Unique

The distinct flavor and texture of matcha pan come from a combination of carefully selected ingredients and specific baking techniques.

1. The Balance of Sweet and Bitter

✅ The slightly bitter matcha balances the natural sweetness of the dough.
✅ High-quality matcha powder enhances both color and taste.
✅ Condensed milk or honey can be added to mellow out the bitterness.

2. The Science of Soft, Fluffy Bread

✅ Tangzhong method – A water roux technique that makes the bread extra soft.
✅ Bread flour vs. all-purpose flour – Using high-protein flour creates a light, airy texture.
✅ Proper kneading and proofing – Ensuring the dough develops elasticity for an ideal rise.

For those curious about how butter enhances the texture of baked goods, the Ultimate Guide to Butter Cookies explains why butter plays a key role in making baked treats rich and flavorful.

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Step-by-Step Recipe for Matcha Pan

Ingredients:

• 2 ½ cups bread flour
• 2 tbsp matcha powder
• ¼ cup sugar
• ½ tsp salt
• 2 ¼ tsp instant yeast
• ¾ cup warm milk
• 1 egg
• 3 tbsp unsalted butter, softened

Instructions:

1. Mix dry ingredients – In a bowl, combine flour, matcha powder, sugar, salt, and yeast.
2. Add wet ingredients – Pour in warm milk, egg, and softened butter. Mix until a dough forms.
3. Knead the dough – Knead for 10–15 minutes until smooth and elastic.
4. First proofing – Cover and let the dough rise for about 1 hour or until doubled in size.
5. Shape the dough – Divide into balls for buns, a loaf shape for shokupan, or rolls for melon pan.
6. Second proofing – Let the shaped dough rise for another 30–45 minutes.
7. Bake – Preheat oven to 350°F (175°C) and bake for 15–20 minutes, or until golden brown.
8. Cool and serve – Let it cool slightly before enjoying!

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Final Thoughts

So, why should you try matcha pan? It’s the perfect balance of soft, fluffy bread and the rich, earthy notes of matcha. Whether you make it plain, filled, or as melon pan, it’s a delightful fusion of flavors that pairs beautifully with coffee or tea.

If you’re ready to explore Japanese baking, start with matcha pan—it’s an easy, rewarding recipe that brings authentic Japanese flavors to your kitchen!

👉 Ready to bake? Try this recipe and experience the magic of matcha-infused bread! 🍵🥖

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