1. 225 grams of high flour, 50 grams of low flour, 50 grams of hot dough, 25 grams of sugar, 20 grams of eggs, 160 grams of milk, 2 grams of salt, and 3 grams of baking powder. Dough: 30 grams of boiling water, 25 grams of high-gluten flour, add high-gluten flour to boiling water and blanch it to form a dough, then cool it for later use.)
2. Add 25 grams of butter, and continue a kneading procedure to produce the film.
3. Take one-third of the white dough and add 5 grams of red yeast rice powder and knead to form a red dough. Take one-sixth of the dough and add green tea powder and knead it to form a green dough. The rest is white dough. Three doughs are fermented for the first time.
4. The fermented dough vents and relaxes for 15 minutes. Divide the red dough into 5 small doughs of increasing size, the green dough into two small doughs, and the white dough into 7 small doughs and a large dough for final wrapping
5. Knead the small dough into strips that are slightly shorter and the same length as the mold
6. Flatten the rubbed strips, and stack the white and red noodles in a staggered manner.
7. Roll up the dough from top to bottom.
8. The green dough and the white dough are flattened and placed on both sides of the rolled dough, the green color outwards.
9. Roll the remaining large white dough into a crust to wrap up the whole dough.
10. Put the mold into the oven for secondary fermentation.
11. Preheat the oven to 180 degrees, and fire up and down for 35 minutes. After the oven is cooked, pour out the bread and cool it into slices.
