1. Mix high-gluten flour, matcha powder, eggs, salt, sugar, milk, and yeast powder into the bread machine to form a dough, add unsalted butter and wine-stained raisins
2. Use the bread machine and the dough to expand the stage, and ferment to double the size
3. Vent the dough, divide it into 80 grams, relax for 20 minutes (I made 12), take a dough and roll it into an olive shape
4. Roll up from bottom to top, row the baking tray for second fermentation
5. Ferment to double its size, sprinkle with low-gluten flour
6. Make two cuts with a knife, preheat the oven at 180 degrees and bake for about 15 minutes (the bread is colored and covered with tin foil)
