1. After the butter is softened, add fine sugar and mix well, add the whole egg liquid in 2 times, stir well, add milk powder, and mix evenly with matcha powder
2. All the ingredients of the dough are evenly mixed and kneaded into an expansion stage, which can pull out a strong and transparent film and put it in a container to ferment to twice its size.
3. Ferment the dough, pat the air, and divide it into 2 portions, let loose for 15 minutes
4. Take out a loose dough, roll out a rectangular dough sheet, and beat the air bubbles on the side
5. After turning it over, spread a layer of matcha milk cake evenly
6. Roll up, squeeze and close
7. Then use it to divide into 3 equal parts, don’t cut one end
8. Braided, squeezed tightly
9. Fold both ends to the opposite side respectively, and then connect at the bottom, put them in the toast box, and ferment until the toast box is 8 minutes full
10. Preheat the oven, heat up and down 170 degrees, bake for about 35 minutes
11. The moment the bread was cut, it was really beautiful
