🍓🍵 Matcha Hot Cross Buns

 Using Carnival Matcha UJIKUMI that makes 12 cross buns

Dough starter (for softness)

• 25g bread flour

• 125g milk

Main Dough

• 475g bread flour

• 10–12g UJIKUMI (sifted)

• 80g sugar

• 9g salt

• 10g instant yeast

• 200g warm milk

• 1 egg

• 70g softened butter

🍓 Filling

Thick strawberry jam (not runny)

→ About 1½ tsp per bun

💡 Use a thick jam that is high pectin => Loose jam = leaking bottoms.

➕ Cross Paste

• 80g flour

• 85–95g water

Method

1️⃣ Make dough starter

Heat flour + milk until thick paste. Cool.

2️⃣ Mix Dough

Combine dry ingredients. Add tangzhong, milk, egg. Knead smooth.

Add butter gradually until elastic (windowpane stage).

3️⃣ First Proof

Cover. Rise 60–90 mins until doubled.

🔑 JAM FILLING TECHNIQUE (This prevents failure)

After first rise:

1. Divide dough into 12 equal balls (~85g each).

2. Flatten each gently into a circle (like a thick dumpling wrapper).

3. Place 1½ tsp thick jam in centre.

4. Pinch edges tightly closed.

5. Roll seam-side down gently to seal.

⚠ If jam touches the edge, it will leak. Keep it centred.

4️⃣ Second Proof 

45–60 mins until puffy and soft. (overproof will wrinkle)

5️⃣ Pipe Crosses 

Toothpaste thickness paste.

6️⃣ Bake

 180°C (170 fan), 18–22 minutes.

Internal temp ~93°C.

7️⃣ Strawberry Glaze

Warm strawberry jam + tiny splash hot water.

Brush immediately after baking.

8️⃣ Garnish

While glaze is slightly tacky, sprinkle crushed freeze-dried strawberry on top. (15g)