Pea Pod Mini Buns

So fluffy and soft, with a rich matcha aroma!!!

Senny

One weekend, I dug out a forgotten pack of matcha powder and decided to recreate the “pea pod buns” I adored as a child. My first attempt was a disaster—the buns emerged from the steamer as dense green pebbles. Determined, I tweaked the yeast ratio, used warm water to coax the dough to life, and nervously watched it rise during the second proofing. When I lifted the lid, plump “pea pods” greeted me with a cloud of earthy matcha scent. I spent ten minutes photographing them like a proud parent! Now, this recipe is my secret weapon for impressing friends, especially when paired with tea and their delighted reactions to the first bite.

🔍 Ingredient Breakdown

Matcha powder is key—it adds vibrant color and a bittersweet note (use baking-grade for intensity). All-purpose flour works best; bread flour makes them tough. Sugar aids fermentation, but adjust to taste. Opt for high-sugar-tolerant yeast if exceeding 7% sugar-to-flour ratio. Warm water (~35°C) wakes yeast without killing it—test by wrist (slightly warmer than body temp). No oil is needed; thorough kneading (until dough feels like a baby’s cheek) ensures fluffiness.

🍽️Serving Suggestions

Best served warm, when the matcha’s bitterness balances the sweetness. Refresh hardened buns by steaming for 3 mins. Pair with red bean paste or drizzle honey for “morning dew” effect. For bento boxes, dab on edible “spots” (red yeast powder diluted in water). Stores 3 days chilled or frozen (re-steam to revive). Warning: Kids may stash them in pockets—I once caught a tiny culprit red-handed!

❤️ Why You’ll Love It

It’s the ultimate “cute AND delicious” combo! The whimsical shape steals the spotlight, guaranteed to rack up likes on social media. Shaping the “peas” feels like playing with clay, and watching them puff up is oddly satisfying. Beginner-friendly—no oven needed, and imperfect cracks add charm. Matcha elevates humble buns to café-level sophistication at a fraction of the cost. Customize with purple sweet potato powder for “magic peas” or hide cheese inside for a surprise. The inevitable “You MADE these?!” reactions? Priceless.

🥗RECIPE🥗

🥬Ingredients list

All-purpose flour 200g
Matcha powder 5g (adjust for shade)
White sugar 20g
Warm water 110ml (~35°C)
Dry yeast 2g

👩🍳DIRECTIONS

Mix dry ingredients: Sift flour, matcha, and sugar. Bury yeast in center (avoid sugar contact).
Knead: Gradually add water, stirring with chopsticks, then hand-mix into a dough (sprinkle flour if sticky).
Proof: Knead on counter for 10 mins until smooth. Cover with damp cloth; rise 30 mins (1 hr if cold).
Shape: After doubling in size, punch down dough, divide into 15 pieces. Roll into ovals, score “pea pod” indents.
Steam: Line steamer, cold-start for 5-min final proof. Steam on high heat 25 mins, rest 3 mins before opening.