1. Mix the main ingredients, knead until the expansion stage and add butter.
2. Knead until the film comes out.
3. Cover and ferment to double the size.
4. Fermentation is complete.
5. Take out the dough and press the dough with the knuckles of your fingers to exhaust.
6. Divide the dough in half, add matcha powder and knead well.
7. Cover the exhausted dough and let it rest for 15 minutes.
8. Roll the two pieces of dough into rectangles, stack the two pieces, and roll them up from the bottom.
9. Put it into a mold for secondary fermentation.
10. After the fermentation is completed, put it in the preheated oven at 180 degrees for 35 minutes.
Tips:The width of the rolled dough should be the same as the length of the lower mold. The longer the dough is rolled, the more it will be rolled.
