1. After the oil method, the matcha dough ingredients are stirred into a slightly transparent film-like dough.
2. Cover with plastic wrap and ferment at room temperature to 2-2.5 times larger.
3. Stir the raw materials of the outer skin into a ball, cover with plastic wrap, and relax for 30 minutes for later use.
4. After the fermented dough is vented, it is rounded, covered with plastic wrap, and allowed to relax for about 15 minutes.
5. Roll out an oval that grows about 24 cm.
6. After turning it over, spread the honey red beans evenly, flatten them gently with your hands, and roll them into an olive shape. (Do not roll too tightly so that it will not expand and crack during baking.)
7. The outer skin is coated with high powder and rolled into an oval shape of about 25 cm.
8. After turning it over, wrap in the matcha dough. The whole dough is coated with high flour and placed face up in the baking tray, and the final fermentation is carried out for about 20 minutes. (The matcha dough should be placed face down on the surface of the crust when wrapping.)
9. Cut 3 slits across the surface and continue to ferment for about 15 minutes.
10. Preheat the ACA electronic oven, use the upper heat to 180 degrees, the lower heat to 160 degrees, and bake the middle and lower layers for about 28 minutes.
11. Finished picture
12. Finished picture
13. Finished picture
14. Finished picture
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