1. Add Japanese Matcha tea into green tea leaves, weigh 8g and beat into powder with a blender.
2. Powdered tea leaves
3. Weigh wheat flour, matcha into green tea powder, milk powder, sugar and refined salt, and mix well.
4. Weigh the yeast powder and water and stir to dissolve it.
5. Dig the wheat flour into a deep hole, pour in the yeast liquid, and stir to make it fully absorbed by the flour.
6. Add 280g of clean water in several times and knead it into a basically shaped dough.
7. Weigh 40g of butter and heat it in a microwave oven.
8. After the butter has softened, knead it into the dough.
9. Weigh 2g matcha into the green tea leaves and knead it into the dough.
10. Put the smooth dough into the basin, cover with a slightly damp cloth, and carry out the first fermentation: 1 hour (1 hour and 30 minutes in winter).
11. After the first fermentation, divide the dough into 4 small doughs.
12. Brush evenly with olive oil in the toast mold.
13. Put 2 doughs into the toast mold, brush the beaten egg liquid on the dough, cover the lid, and carry out the second fermentation: 1 hour and 30 minutes.
14. After the second fermentation is over, brush with egg liquid again; at the same time, preheat the oven in advance: 170 degrees, 10 minutes. After preheating, pour 50g of water (outside the recipe) into the empty baking pan at the bottom of the oven
15. Put the toast box with the dough (open the lid) and start baking: 170 degrees, up and down, 35 minutes.
16. After the bread comes out of the oven, it is demoulded and cooled naturally.
17. Finished product
