1. Pour high-gluten flour, white sugar, matcha powder, salt, yeast, water, and eggs (2 pieces) in the noodle bowl.
2. Stir at low speed to form a dough and then turn to high speed for beating
3. Beat until the surface of the dough is smooth (expansion stage), add butter, and mix well
4. When the dough is rounded and smooth, without jagged, and can be stretched into a film state, the dough is ready
5. Take out the beaten dough and put it in the plate
6. Put it into the fermentation tank, 1 hour
7. Pour glutinous rice flour, starch, sugar, water and milk in the egg tray, and stir evenly
8. Then pour the butter softened by insulated water
9. Stir it well, sieve it, and pour it into the baking pan
10. Pour the butter in the sieve into the baking pan
11. Put in the oven for 7 minutes
12. Cool the prepared mochi for later use
13. Divide the fermented dough into 150G each
14. Simple plastic surgery
15. Put it in the fermentation tank and relax for 20 minutes
16. Beat the bubbles and wrap the filling
17. Put it in the fermentation tank for 30-40 minutes
18. Squeeze the cheese sauce and sprinkle an appropriate amount of matcha crumbs on the surface
19. Put in the oven for 12 minutes
20. manufacture complete
Tips:How to run the soft European bread with matcha thunder
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