1. All materials are weighed, except butter, all other materials are put into the bread machine
2. Start the normal kneading function and select 20 minutes first
3. Then start the second kneading, then put the butter into the bread machine to continue kneading. I used a 25-minute normal kneading procedure 2 times in total.
4. Knead to complete expansion, you can pull out a thin and flexible glove film
5. Knead into the bread machine for the first fermentation
6. I use the bread machine to ferment for 30 minutes
7. When spreading to 1.5 times the size, dip your fingers in flour and poke holes on the surface of the dough. If the holes do not shrink, the fermentation is complete.
8. The mold used this time is a toast mold made by Fabake
9. Take out the fermented dough and press to exhaust
10. Divide the dough into 3 equal parts
11. Take a piece of dough, add red yeast rice powder and knead evenly, then add matcha powder and knead evenly
12. After spheronization, the plastic wrap is relaxed for 20 minutes
13. After rounding, cover with plastic wrap and relax for 20 minutes. Take a loose dough and roll out the air bubbles on the side.
14. Turn it over, roll up from top to bottom, cut in the middle and split into two
15. As shown in the picture, cover with cling film to proof for about 20 minutes
16. Roll out again to roll out the dough
17. Roll out all the dough and stack it together
18. Rolled into an olive shape
19. The rolled dough is coded in the toast mold
20. Put it in the oven and ferment until it is 8-9 minutes full, and the surface can rebound slowly by pressing the finger lightly.
21. Put it in the preheated oven, bake the upper and lower tubes at 160°C for 40 minutes, and cover the top with tin foil in time.
22. It can be demoulded and cooled
Tips:The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water in the recipe and adjust it appropriately (this temperature is for reference only, please adjust according to the temperature of your own oven)
