Matcha Beignets

Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food

Is anyone else sluggishly crawling out of bed after the long and awkwardly disjointed weekend? Our July 4th was pretty low-key. We went over to a friend’s house to consume our obligatory hot dog and meet a new adorable puppy, which has a striking resemblance to a lamb. We promptly left before the fog got too chilly and got home with enough time to watch 4 episodes of Stranger Things. I’m going to let you in on a secret… we ordered Dominos for dinner that night and had no regrets! It brought back major 90s/early 00s pizza and movie nights at home nostalgia, minus the paper plates my mom only used for pizza night.

Friday and Saturday were technically work days for me. I was prepping for another private workshop and dinner, so I spent most of my time chopping vegetables to the beat of the Jonas Brothers and painting up some cute menus. After I finished plating the last dish for their dinner, I swiftly packed up my things and had Reuben take me to go get ice cream, which has become a new post workshop tradition! I love it. I got Jeni’s obviously. We ate said ice cream and finished watching the remainder of Stranger Things. SO MANY EMOTIONS.

Finally, Sunday felt like a real weekend for me. So what did we do? We drove to the suburbs! lolololol I’ve been in search of the perfect small size, not awful or too trendy looking bedside lamps, so we drove out to the suburban Home Goods and Target to see what was out there in the world. NOTHING. But we did find a brand spanking new Target that was bright and shiny and the aisles were wide enough for 3 carts to pass though. 3 CARTS WIDE, people!! We were ridiculously happy leaving that Target, despite failing to find a new unnecessary addition to our bedroom. I think it’s just a sign that we probably need to get out of the city more.

Sorry if that all sounded incredibly boring to you. BUT! I’m noticing a little pattern in my recount of this past weekend. And it’s that I think I’m a little basic. Is being considered basic still a relevant thing? Is it still an insult? Or are we all finally allowed to just be our normal Jonas Brothers-Dominmo’s Pizza-Vanilla Latte-Riverdale-Suburban Target loving selves?! I sure hope so because I’m not changing and the new Jonas' Brothers album is excellent. Have I mentioned the Jonas Brothers enough in one blog post?

Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food

Anyways! I was recently talking to someone who said Matcha is considered basic and played out… what?! People have literally been drinking matcha for a thousand years… and only became majorly popular in 2014/2015. So I don’t think it’s going anywhere. Maybe it’s because Green Tea Lattes are so readily available in every Starbucks and Trader Joe’s makes Matcha flavored everything that we feel an over saturation of matcha things. To be honest though, I’m all for it. I’ve loved matcha forever and I’m still going to love it, even if it makes me basic.

Okay, basic rant over! There isn’t actually any matcha in the beignet dough. The matcha powder is mixed into powdered sugar to make the easiest and prettiest flavored sugar! You could use the matcha powdered sugar on so many things! Brownies, donuts, pies, cakes, churros! Endless options! I used the matcha powdered sugar to top these pillowy soft beignets. I’ve been wanting to try my hand at making beignets for the longest time because my Mom always brings them up whenever I’m home. “Maybe we should make beignets?”has been uttered so many times. I’ll have to finally make these with her when I’m home next month!

I briefly spent a few days in New Orleans many many years ago and remember how amazingly soft the beignets were and how you have to time your breathing with each bite. DON’T EXHALE MID BITE. I most likely had a cup of chicory coffee to sip on while enjoying them too! The recipe for these beignets are fairly traditional and based on this great Joy the Baker recipe. I halved the recipe because beignets are best eaten fresh and I didn’t want to temp myself with all that fried dough being so close to me. I also replace some of the flour with mochiko or glutinous rice flour! When I was testing the recipe, I had some mochiko flour sitting on the counter leftover from baking some mochi muffins and I was like, “why not?!” The result is a magically soft and fluffy dough with the most beautiful and slightly chewy texture. I was hooked. If you don’t have mochiko flour, don’t sweat it! You can just use 2 whole cups of all-purpose flour instead.

Gosh, just writing about these beignets make we wish I had a plate full of them and a warm matcha latte sitting next to me!

Thanks, Aiya Matcha for sponsoring this post!


Matcha Beignets

makes about 18 beignets

beignet materials:

3/4 teaspoons active dry yeast 
2 tbsp white sugar + 1 pinch
⅓ cup warm water
¼ cup whole milk
1 large egg
1 tablespoons melted unsalted butter
¼  teaspoon salt
1 ½ cup AP flour, plus more for dusting
½ cup mochiko flour
Vegetable oil, for greasing the bowl and deep-frying

matcha powdered sugar materials:

½ cup powdered sugar
1 tsp Aiya Culinary Grade Matcha Powder

steps:

  1. In the bowl of you your stand mixer fitted with a dough hook, add yeast, pinch of sugar, and warm water. Give it a quick stir and allow to sit for 5-10 minutes until foamy. In a separate bowl, whisk together milk, egg, butter, salt, and 2 tbsp of sugar. Add the milk mixture to the yeast. Stir the yeast mixture on low speed while gradually adding the flour and mochiko flour. Increase speed to medium and beat for 4-5 minutes, until the dough is smooth. Dough will still be a little sticky.

  2. Place dough in a lightly greased bowl. Toss dough ball in the oil so that it is completely coated. Cover the dough in plastic wrap or a damp paper towel. Allow dough to rest at room temperature for 2-3 hours or in the refrigerator overnight. Dough should double in size.

  3. Heat 1”-2” of oil in a heavy bottom pot or cast iron skillet over medium heat. 

  4. Dust a clean work surface with flour. Place dough on the surface and sprinkle a bit of flour over the dough so it doesn’t stick. Roll out the dough until it’s about ¼” thick. Cut into 2” square pieces.

  5. Once the oil is hot, at 360 degrees or test heat with a scrap piece of dough, fry the beignets in batches. Fry on one side for 60-90 seconds, until golden brown. Flip and fry the other side for another 60 seconds. Transfer beignets onto a wire rack set on a baking tray and allow to cool slightly. Repeat with remaining dough.

  6. Whisk/sift together powdered sugar and matcha powder. Dust the warm beignets with matcha powdered sugar and enjoy!

Matcha (sorta) Pineapple Buns

Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha (sorta) Pineapple Buns
Matcha (sorta) Pineapple Buns
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun

Hello, 2019! Happy New Year!! I hope you went to bed as early as you wanted and didn’t have to stand outside in the cold or rain waiting for fireworks or a ball to drop. We celebrated the New Year twice technically, because we were flying from Cleveland to San Francisco when the clock struck midnight (EST). So I blew Reuben a kiss from my crammed middle seat because he fell victim to the cold floating around my family and I’m trying my hardest to not succumb to the germs too. We unwillingly celebrated the New Year again in our apartment, hangry (thank god for delivery sushi though!) and definitely grumpy from flying. But we were so thankful to be back home and in our cozy bed again! This isn’t too far from my ideal NYE though, if you take out the hangry-ness. My ideal NYE is at home, watching a movie with my family instead of a celebrity filled countdown. Maybe I’ll take a glass of sparkling cider and some cheese and crackers.

Reuben and I got to spend a nice long holiday week in Cleveland and it was so dang pleasant. We gained about 143929491 pounds but it was worth it. Staying at my parents’ house is sort of magical. I sleep so much, there is always a new movie to watch, and somehow there is always freshly made egg rolls. Thanks, Mom! Christmas is the one holiday out of the year that I always go home and try to stay for as long as possible. Throughout the rest of the year, I get a few longish or super short weekends to get some time to see my brother and parents. Maybe a few aunts, uncles, cousins, and grandma sightings too! So getting a whole week at home with the fam is the best Christmas present. Sorry, was that too corny?

The last few times I’ve been home, I’ve gotten into the habit of making Pineapple Buns or Bo Lo Bao. They are a huge family favorite at Chinese bakeries! We all love them. Especially my dad and grandma. Pineapple Buns don’t actually have any pineapple in them. They get their name from the crisscross pattern formed on the topping, which resembles a pineapple. The bun is a super fluffy and slightly sweet milk bread topped with a crisp cookie like topping. I would experiment on the recipe every single time I was home because no matter how they turned out my family would eat them instantly. Plus I Ioved having a family full of taste testers available!

The goals of my experimentation were:

1. Super fluffy and light milk bread.

2. A cookie topping that would actually hold a definite pattern.

Achieving goal number 2 was a lot harder than I thought. The topping on a classic pineapple bun sort of naturally cracks and becomes a super flakey cookie. It doesn’t quite hold the score patterns as cleanly as I want them to. But! When Reuben and I went to Mexico City this past summer, I discovered the Concha! I tried a few different ones for research purposes (obviously) and realized that they were remarkably similar to pineapple buns. I found the bread to be a little drier and not as rich and doughy, but the cookie topping was similar in flavor and texture. The patterns on all the conchas were so clean and defined! The recipes for concha topping and pineapple bun topping is pretty similar. The only difference I found was the use of powdered sugar instead of caster sugar, which allows the topping to retain it’s form a lot better. So I inserted the (sorta) into the recipe name because these buns are like if a Pineapple Bun and a Concha had a beautiful and delicious hybrid baby bun!

The end result after a year of experimenting is the lightest and tastiest milk bread with an addicting cookie topping! If you haven’t had a warm pineapple bun just out of the oven with some butter and honey, then you are missing out on one of the best things in life EVER! Oooh I bet a drizzle of condensed milk would be amazing too! Don’t forget to make yourself a cup of milk tea while you’re at it!


Matcha (sorta) Pineapple Buns

makes 16 buns

milk bread materials:

2/3 cup heavy cream
1 cup milk
1 egg
1/3 cup white sugar
1/3 cup cornstarch
2 cups all purpose flour
2 cups bread flour
1 package of instant yeast (2 1/4 tsp)
1 tsp salt

topping materials:

1 1/4 cup all purpose flour
1/4 cup dry milk powder
1 tsp matcha powder
1/2 cup vegetable shortening
3/4 cup powdered sugar
1/2 tsp baking powder
1/4 tsp salt
1 egg yolk
2 tbsp milk

steps:

  1. Combine heavy cream, milk, egg, sugar, cornstarch, flours, yeast, and salt in the bowl of your standmixer fitted with a dough hook. Mix at medium speed (speed setting 4 for KitchenAid) for 15 minutes until a smooth and slightly sticky dough is formed. Stop to scrape down the sides every few minutes. Once dough is form, place in a large bowl lightly greased with oil. Cover with a damp kitchen towel and allow to rest in a warm place for 90 minutes. The dough will grow 1.5x from its original size.

  2. Scrape out the dough onto a lightly floured surface and knead for 2 minutes. Divide the dough into 16 equal pieces and roll into smooth little dough balls. Place dough balls on baking trays lined with parchment paper. 8 dough balls fit on a standard baking tray. Cover trays with a damp kitchen towel and allow to rest for another 45 minutes.

  3. Preheat oven to 350 degrees.

  4. Make topping by combining flour, dry milk powder, matcha powder, shortening, powdered sugar, baking powder, salt, egg yolk, and milk in the bowl of a standmixer fitted with a paddle attachment. Mix on low speed for 1 minute. Dough will still be slightly crumbly. Knead together with you hands until dough is smooth and combined. Set aside until ready to use.

  5. Once the dough has rested for the second time, roll out the topping on a lightly floured surface until it is about 1/8” thick. Cut out 16 2.5” - 3” circles using a cutter. Use an offset spatula or bench scraper to lift the dough rounds up if they stick. Place rounds on top of the dough balls and lightly score the tops.

  6. Bake buns for 15-17 minutes until buns are slightly golden. Remove from oven and allow buns to cool on a wire rack. Enjoy warm or completely cooled.

baking notes:

  1. In the photos you’ll notice that I marbled a plain dough with matcha dough. I did this in an attempt to make the buns look more pineapple like. The marbling is unnecessary because the colors are not as defined after baking. So just mix in the matcha into the entire dough.

  2. These buns are relatively small-medium sized. If you prefer larger buns just divide the dough into 12 instead.

Cho Best Matcha Latte

Cho Best Matcha Latte
Cho Best Matcha Latte
Cho Best Matcha Latte
Cho Best Matcha Latte
Cho Best Matcha Latte
Cho Best Matcha Latte
Cho Best Matcha Latte
Cho Best Matcha Latte

Hey there! How has your week been?? I've been taking things slowly lately. After a few really hectic weeks, my body just needed a major reset. Over the weekend, Reuben and I lived our best homebody lives. We finished Queer Eye in a day, caught up on the craziness of West World, and made pizza (Reuben made it while I melted on the couch). Speaking of couches! We did manage to leave the house for some fresh air and some West Elm research. Our TV watching spot is about to get a nice upgrade! Oh, and we also went over to our good friend's parent's house for a beautiful dinner party full of cheese, clams, and Polly Ann Ice Cream. It was the best! It's always so nice to have someone else prepare an great meal for you. Alex's parents have a house in the Inner Richmond, so not to far from us, and it is the most beautiful place. If you dream of the ideal San Francisco home, this is it. Bright, sunny, breezy, charming, and with a backyard full of plums and other tasty things. I wonder if they would let me move in??

The weekend was everything that I needed it to be. Calming. I feel like with all the travel and craziness over the last 6 weeks, I've fallen out of my daily rhythms. Since I typically have a bunch of things happening at the same time, whether that's balancing work with blogging or the handful of other side hustles or just managing to make dinner most nights, I need daily rituals to help ground me. For a solid 5 months I was really good at getting up early enough to make myself breakfast and a matcha latte. I'm not a waking up person... but once I'm awake I'm a morning person... if that makes sense. I always look forward to the morning so I could plate a pretty bowl of yogurt and whiz up a frothy and warming matcha latte. Those 15 minutes of calm and focusing on one simple task helped me set myself off on the right foot each morning. I've finally started getting back into that rhythm this week. Well not this morning, because I had to wake up at 4am to drive 1 hour for a 6am meeting... 6am meetings should be illegal, right??! But other than this morning and some sick vibes I've somehow combatted, I'm feeling good. 

Good thing too, because I need to get back into the kitchen and share some real food with you guys and not just popsicles and matcha lattes! This matcha latte is the best though. I promise! I posted an iced matcha latte recipe about a year ago and honestly, you can ignore that recipe lol. I've learned a lot about matcha and how I like to make own matcha latte at home over the past year. When I first had matcha, it tasted like seaweed to me... but eventually I got over that or maybe I've found better tasting matcha since them. If you're looking to purchase matcha powder I highly recommend Mizuba Tea Co. or Ippodo. I currently have Mizuba Culinary Organic Matcha in my kitchen and I really love it. The color is super bright green and the flavor is strong. I like to buy culinary grade matcha because I can bake with it too. You really shouldn't waste ceremonial grade matcha on baked goods. If you do buy it, make sure to store your matcha in a dark place, otherwise the sun with cause your matcha to turn a little pale green grey. I learned that the hard way!

My secret ingredient to Cho Best Matcha Latte is vanilla infused agave syrup. I've had many coffee shop matcha lattes, but the best one I've ever had was from this random coffee shop up in Tahoe. I can't even tell you the name of it right now. But I asked them what they put in theirs because it just tasted so unbelievably good. Sweet but not too sweet. The matcha flavor was strong and not diluted from too much milk or water. And there was an interesting flavor I just couldn't put my finger on. The coffee shop told me they used vanilla agave syrup! Such a good idea! Infusing the vanilla bean pod in the agave gives it a really beautiful, light, and almost floral vanilla flavor to the latte. It also works great in regular old coffee! I tried it this morning. Coconut butter is another secret ingredient I've picked up. It adds a really lovely coconut flavor and also helps make the latte extra thick and frothy without all the extra milk! I sometimes add collagen protein powder or maca powder for some extra health points, but you can experiment with whatever you like! Add a little dash of pumpkin pie spice in when October comes along.

Another secret tip for making Cho Best Matcha Latte is using a blender! Don't be ashamed. It's is like a million times faster than whisking it by hand, frothing your own milk, and then artfully combining everything. I love my quiet mornings. But I don't have hours to spend at home doing it all at a snail's pace. While my water kettle is boiling, I prepare everything else in the cup of my immersion blender, and then whiz it up for a minute once my hot water is ready. It's crazy easy. You can save the matcha whisk for a special occasion or if you want to fit in a morning arm work out.

I hope you get the chance to make Cho Best Matcha Latte soon! And I hope it brings you as much calm and joy as it brings me : )

*** Also happy birthday to Reuben's Mom today!!! and happy birthday Cho Momma tomorrow!!!!! Yay, Moms!


Cho Best Matcha Latte

makes one 12oz latte

latte materials:

1/2 cup warm milk
1 cup just boiled water
1 tsp matcha powder
1 tbsp coconut butter
1 tsp vanilla infused agave syrup (see recipe below)
* you could also use honey

vanilla infused agave materials:

1 vanilla bean pod
2 cups agave

vanilla infused agave syrup:

Split the vanilla bean with a sharp knife lengthwise, careful to not cut the pod all the way through. Scrape out the vanilla "caviar" and mix with agave. Place the scraped bean pod in the agave as well. Seal up the jar and allow the vanilla bean to infuse for at least 24 hours. Remove the pod after 3 days and store the agave in a cool dry place.

hot matcha latte:

Combine warm milk, just boiled water, matcha powder, coconut butter, and vanilla agave in a blender or vessel for an immersion blender. Blend for 1 minute until frothy. Pour into your favorite mug and enjoy!

iced matcha:

Combine hot milk, matcha, and agave in a blender or vessel for an immersion blender. Blend for 30 seconds. Pour over ice and add in milk.

Cho Best Matcha Latte