1. Pour eggs and milk into the basin, add pistachio jam.
2. Pour in high-gluten flour, matcha powder, sugar, turn on the chef's machine, and stir to form a dough.
3. When the coarse film comes out, add butter and salt, and continue to stir.
4. Knead out the glove film.
5. Round the dough and put it in the basin.
6. Put it in the oven and carry out the first fermentation, the temperature is 28-30 degrees, and the fermentation is 1 hour (you can put a cup of warm water to assist the fermentation).
7. The dough is fermented to twice its size, and the fingers stick to the flour to poke holes without rebounding.
8. Use a rolling pin to vent the dough.
9. Turn it over and roll it up.
10. Divide equally into 4 equal parts, cover with plastic wrap and let stand for proofing.
11. The cheese is softened in advance. If it is not softened in advance, it can be softened by heat insulation and water.
12. Add powdered sugar, stir well, and then add red beans.
13. Take out a piece of dough, roll it into a circle, turn it over, and put on the red bean cheese filling.
14. Knead the bread into triangles.
15. Pinch it tightly and place it on a baking tray.
16. The second fermentation in the oven, 35-38 degrees, fermentation for 40 minutes.
17. Fermented to 1.5 times the size, cut lines.
18. Sprinkle with powdered sugar.
19. Preheat the oven in advance, and fire up and down at 170-175 degrees for 20 minutes.
Tips:1. Adding pistachio jam can make the color of matcha greener and the taste of bread richer.
2. It is recommended to use high-quality matcha powder for better color.
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