1. Put the liquid in the bread bucket first, and add the milk first
2. Then add cheese, egg liquid, and then add sugar and salt to the two corners.
3. Add in low powder, yeast powder and matcha powder
4. Start the kneading process to knead the noodles, add the chopped butter to continue kneading the noodles after kneading the dough, and kneading the noodles for 40 minutes, and then carry out the basic fermentation in the barrel to 2 times the original size
5. After the basic fermentation, take out and squash the exhaust
6. Divide into three equal parts and relax for 15 minutes after spheronization
7. Take a loose dough and squeeze it into a long strip
8. Put red bean paste filling on top
9. Roll up
10. Brush the toast box with oil in advance, put the rolled dough into the toast box
11. Put it in the oven and ferment at low temperature for 1 hour
12. Wait for the dough to reach the 8th or 9th minute of the box, then brush with egg liquid
13. Bake the middle layer in a preheated oven at 180 degrees for 30 minutes, and cover with tin foil after seeing the color
14. After the baking is completed, the mold is released, and the slices are sealed and stored after being completely cooled.
Tips:The toast took 2 kneading procedures for a total of 40 minutes! After adding cheese, there is a stronger milky aroma!
