Matcha Shells

Name: Matcha Shells
Prep time: 102 min
Cook time: 12 min
Yield: 10
Cuisine: Internacional
Ingredients: 2/3 cups cow's milk, warm; 8 grams dry yeast; 1/3 cups sugar; 3 cups flour; 2 tablespoons milk powder; 2 tablespoons matcha; 1 tablespoon salt; 2 eggs, batter; 4 tablespoons butter, at room temperature; 125 grams butter, for the crust; 125 grams icing sugar, for the crust; 125 grams flour, for the crust; 1 tablespoon matcha, for the crust; granulated sugar, for sprinkling; matcha, for decoration

Brenda Villagomez

Give a great twist to traditional bread! We’ll tell you how to make matcha shells, an easy recipe with this ingredient that has become a must in Mexican cuisine.

Matcha is ground green tea that has become a perfect complement in desserts, fresh dishes, and even smoothies. Additionally, this matcha recipe is a great example of how you can consume natural antioxidants.

Reviewed by Editorial Team of Kiwilimón

Published: 24-04-2019

Preparation

1h 30 mins

12 mins

Low

Preheat the oven to 180°C. Dissolve the yeast in the warm milk. Add the milk with the yeast, sugar, flour, powdered milk, matcha, and salt to the mixer. Beat until combined, add the eggs, butter, and continue mixing for about 10 minutes or until you have a smooth, elastic dough consistency. On a floured surface, shape and lightly knead with your hands. Place it in a greased bowl, cover with plastic wrap, and let it rise for 1 hour or until it doubles in size. For the crust, in the mixer, beat the butter with the powdered sugar, flour, and matcha until combined without overworking it. Cover with plastic wrap and refrigerate. Place the shell dough on a previously floured surface and press with your fingers to remove the air, divide the dough into portions of about 60 g and shape the shells. Place the dough balls on a previously greased and floured baking sheet. Cover each ball with a bit of the crust and score lines with a knife or a shell cutter. Sprinkle with sugar and let them ferment again for about 20 minutes or until they double in size. Bake the shells for 12 minutes or until cooked, remove from the oven and let cool. Sprinkle the shells with more matcha and serve.