1. Freeze and flatten the fermented Briou dough.
2. Squeeze the matcha klimt filling on the surface.
3. Fold the dough in half.
4. Cut into 6 points.
5. Ferment for 50 minutes at a temperature of 28°C and a humidity of 75%.
6. After fermentation, the surface is brushed with egg liquid.
7. Heat the oven at 200°C, and bake at 180°C for 15 minutes.
