1. Mix the dry and wet ingredients together until the dough is smooth and elastic. Add the cream and stir until the dough is complete.
2. Basically ferment for 40 minutes at room temperature 30°C.
3. Divide into 150 grams and relax for 20 minutes.
4. Open the dough stick into the red bean cubes.
5. Roll the dough into a cylindrical shape and knead it into a strip.
6. Join the dough into a circle shape.
7. Dip the dough with matcha crispy pineapple.
8. Put the dough into a mold and ferment at 30°C for 50 minutes.
9. Bake for 18 minutes at the upper fire at 190°C and at the lower fire at 180°C, sprinkle with powdered sugar.
