Guide to Prepare Matcha and Ama-Natto Frog Shaped Buns in 17 Minutes at Home

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, matcha and ama-natto frog shaped buns. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Here are the ingredients and how to achieve it. Matcha and Ama-Natto Frog Shaped Buns step by step. Wash the sugar on the ama-natto with hot water, and pat dry with paper.

Matcha and Ama-Natto Frog Shaped Buns is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Matcha and Ama-Natto Frog Shaped Buns is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have matcha and ama-natto frog shaped buns using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Matcha and Ama-Natto Frog Shaped Buns:

1. Prepare (The bread dough)
2. Take 135 grams Bread flour
3. Get 15 grams Cake flour
4. Get 3 grams Dry yeast
5. Make ready 80 ml or so Milk
6. Make ready 1 grams Salt
7. Take 15 grams Sugar
8. Take 10 grams Butter
9. Get 25 grams Egg
10. Prepare 4 grams Matcha
11. Get (Other)
12. Get 100 grams Adzuki bean amanatto
13. Prepare 1 Egg wash

Mantou or Chinese plain steamed bun was my childhood favorite and still is. I remember having that for afternoon tea snacks. FOR NATURAL FLAVOR AND COLORING: GREEN: Matcha powder RED/PINK : Beetroot powder CHOCOLATE: Cocoa powder BLACK: Charcoal powder, black sesame. This is the matcha version: fluffy, dense, frothy, foamy matcha floating on iced milk.

Instructions to make Matcha and Ama-Natto Frog Shaped Buns:

1. Wash the sugar on the ama-natto with hot water, and pat dry with paper towels. Reserve 10 beans to use for the eyes.
2. Mix all the dough ingredients together except for the butter. Add the butter, and knead well.
3. Use the proofing setting of your oven for the 1st rising.
4. Take the dough out, and make 5 portions weighing 10 g each (for the eyes). Divide the rest of the dough into 10 (for the faces). Let the dough rest for 10 minutes.
5. Roll out the dough for the faces, and fill each piece with 1/10 of the ama-natto. Seal in well. Make 10 pieces the same way.
6. Put two face pieces together, and pinch the sides firmly. Divide each piece of eye-dough into 2, roll into balls and put on top of the face part.
7. Put the frog buns on a baking sheet lined with parchment paper and let rise again (2nd rising) for about 30 to 40 minutes. As soon as they have risen, pre-heat the oven.
8. Brush the frog buns with egg wash. Make a dent in each eye ball with chopsticks, and push in the reserved ama-natto.
9. Bake for 13 minutes in a preheated 340F/170℃ oven. If the surface is getting too browned, cover with aluminium foil.

There are three different ways people are making dalgona matcha: with just straight matcha, with egg whites, and with whipping cream. I made dalgona matcha with egg whites and with. Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. It is special in two aspects of farming and processing: the green tea plants. Teami Matcha Green Tea Bowl - Handcrafted for Traditional Japanese Ceremony and Everyday Use (Pastel Pink).

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