1. Put all the ingredients except matcha powder into the bucket of the bread machine and knead the dough for 15 minutes.
2. Fermented for the first time to double its size.
3. Take half of the dough, divide into 12 equal parts and round.
4. Take the matcha powder, add a few drops of water and mix thoroughly, then add the remaining dough and knead well, and round into 6 equal parts.
5. Put them together in the shape of frogs, carry out the second fermentation, and send them to twice the size, and put them in the oven. Fire up and down at 160 degrees for about 20 minutes.
6. Take it out and let it cool, then melt the chocolate in water, put it in a piping bag, cut a small bit, and paint what you like.
Tips:1. The dough is sticky when it has a large amount of water and is difficult to knead, but gluten is easy to form.
2. The quality of matcha powder is generally better if you use matcha imported from Japan.
