Description
By KŪKAI Matcha Studio
Character
Matcha with a grassy flavour and a slight bitterness
Fun Fact
Make some delicious matcha scones!
WHAT?
5 gr matcha
250 gr Bread flour
40 gr sugar
15 gr baking powder
45 gr unsalted (vegan) butter (cold)
1 egg (or vegan replacement)
90 ml (plant-based) milk
egg wash (or vegan: coconut oil)
HOW?
1. Preheat the oven to 200 °C.
2. In a large bowl combine matcha powder, bread flour, sugar and baking powder, and mix until well combined.
3. Cut the cold butter into small cubes. Using your fingers, gently break up the butter and rub it into the flour mixture until it forms a flaky texture.
4. Whisk the egg and milk together, then gradually stir it into the mix until it forms a soft, dry dough.
5. Roll the dough until about 2 cm thick and with a 7 to 8 cm round cutter, cut out circles from the dough and place them on baking sheets.
6. Brush the top of each scone with the egg wash before baking in the oven for 18 to 20 mins. or until golden and risen.
7. Leave the scones to cool down and they're ready to serve!
ENJOY!!
NEW |
Tanoshi became of higher quality with 95% 1st Harvest leaves and just 5% second harvest.
The Flavour is less bitter and the colour more green!
|
Experience |
Focused, balanced
|
Ingredients |
Matcha with a grassy flavour and a slight bitterness
|
Origin |
Japan
|
Harvest |
1st and 2nd
|
Aroma |
Hay, wood, slightly bitter
|
Process |
steaming, rolling, drying, sorting, stone-ground
|
Brewing quantity |
1-2 grams / 70 ml
|
Brewing temperature |
80 °C
|
Use |
Perfect for lattes, mixed drinks and cooking
|
Brewing method
1-2 grams / 70 ml
80 °C
Note:
Due to a global shortage in matcha supply — driven by a significant rise in demand worldwide in recent years — we are limiting purchases to 1 jar per order.
We want to give as many people as possible the chance to enjoy our exceptional matcha from Kukai Studio, and we truly appreciate your understanding. Rest assured, we’re doing our utmost to maintain a steady and reliable supply. Thank you for your support, understanding and patience.
