1. Put the raw materials of matcha into the bucket of the bread machine. Do not directly touch the yeast with the salt and sugar. Turn on the machine to knead the dough for 15 minutes.
2. Matcha dough is the same, you can use other machines or hand knead
3. After 15 minutes, a rougher film will appear
4. Add softened butter separately and continue to knead for 15 minutes
5. Finally pull out the thinner film
6. The dough is rounded and fermented in a warm place
7. Ferment to double the size, or press it to the pit without rebound
8. Take out the exhaust and let the surface wake up for 15 minutes
9. Roll into two large rectangular pieces
10. Stack together
11. Roll it up and squeeze it
12. Put it in the toast box for a second shot
13. About 8 minutes full, close the lid, preheat the oven to 175 degrees, 30 minutes
14. The stove is about 165, 30 minutes
15. After taking it out, put it on the shelf to cool thoroughly
16. Sliced, purple sweet potato and matcha taste very well matched
17. Finished product
Tips:The water volume and temperature can be changed according to the actual situation.
