1. Knead all the materials of the middle-species dough into a dough, put it in a fresh-keeping bag and put it in the refrigerator to ferment for 17-24 hours
2. The middle kind of dough is in the finished state of fermentation, with a lot of honeycomb structure
3. Knead all the ingredients in the main dough except butter and matcha powder and the shredded middle-grade dough together
4. Add chopped butter when kneading it to the expanded state
5. When the kneading is complete, add matcha powder and knead well
6. Vent the dough and round it, cover it with plastic wrap and let it rise for 20 minutes
7. After venting, cut into 4 equal rounds, cover with plastic wrap and relax for 25 minutes
8. Vent the dough and roll it out
9. Put in honey beans and roll up the dough
10. Put the dough into the mold, and put two doughs in each mold
11. Put a bowl of hot water in the oven, fermentation mode, fermentation at 38℃
12. Fermentation is complete when it is 9 minutes full, and the surface is brushed with egg liquid
13. Preheat the oven to 180°C, put the bread mold in the middle of the oven, heat up and down, and bake at 180°C for 30 minutes
Tips:Choose a better matcha, preferably Japanese matcha powder, so as to ensure that it will have an emerald green color after completion. If the skin color is too dark, you can cover the mold with tin foil after coloring
This recipe uses Midea's 32L oven. There are two models to choose from: T7-L325D and T7-L325E.
When making friends, please adjust the baking time appropriately according to the power and temperature difference of your own oven.
