Wool Roll Bread With Matcha Filling

By Helen Le Published: May 11, 2021

  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

Wool Roll Bread has recently taken the internet by storm even though i'm not so much into baking but after seeing its beautiful appearance, i'm so tempted to give this trendy bread a try my Wool Rool Bread will be even more delish because of the creamy matcha filling. Let's begin!

  • For the dough, in the mixing bowl, combine all the ingredients except for the butter. Make sure that the salt and the yeast are not in direct contact. Mix well in a stand mixer.
  • You might need to adjust the water amount depending on the humidity of the weather. Knead for about 5 to 10 minutes until the dough comes together then gradually add the butter.
  • Knead on medium speed for about 15-20 minutes until you get a soft and smooth piece of dough.
  • Place it into a mixing bowl, grease with some oil cover, and let it rest for one hour.
  • When the dough has doubled in size, punch it to release the air and knead again for about one to two minutes to release all the air bubbles inside.
  • For the fillings, combine the matcha powder with a dash of warm water and stir well.
  • In a large mixing bowl, combine egg yolks, sugar, flour, and matcha mixture and stir well.
  • In a small saucepan, combine the milk and cream cheese and bring to a boil over medium heat. Stir well until the cream cheese is completely melted. Then pour the cheese and milk mixture into the egg mixture, add gradually while constantly whisking until homogeneous. And then pour it back into the saucepan through a sieve.
  • Cook the mixture over medium-low heat while constantly stirring until you get a thick and creamy custard. Now add butter and stir well. Transfer to a piping bag and refrigerate to chill.
  • Divide the dough into equal portions about 70g each. Roll it flat into a rectangular disk. Use a dough scraper to cut half of the dough into strips.
  • Place the dry fruit on top then roll it up to form a wool roll.
  • Arrange these wool rolls into a baking pan greased with some butter. Cover and proof for another 45 minutes until it doubles in size.
  • Mix the beaten egg with 20 ml of milk in a bowl and brush over the dough. Bake at 180 degrees Celsius for 25 to 30 minutes.
  • When it's done and still warm, brush some butter on top to get a beautiful, shiny look.
  • When it cools down, flip it over and use a chopstick to make some hole. Put the fillings into a piping bag and press to fill into these holes.
Wool Roll Bread With Matcha Filling – Watch how to make it on Youtube
? Cộng đồng nấu nướng cùng Helen: NẤU GÌ GIỜ?