1. Put all the ingredients except the butter into the bread machine to start the kneading program to the extended stage, add butter, continue to knead with the imix program to the complete stage, and you can pull out the film.
2. Divide half of the dough, add matcha powder and knead well. Put it in a warm place for basic fermentation.
3. When the dough is twice as large as it is fermented, dip your finger in the flour and poke it. Pour the dough on the silicone mat and knead it a few times to release the gas. After rounding, cover with plastic wrap and relax for 15 minutes.
4. First roll the white dough into a rectangle, the length of which is equal to the mold. Turn it over and place it. Roll the matcha dough into a smaller rectangle.
5. Put the matcha dough on the rolled white dough, pressing the middle of the two dough tightly.
6. Spread a layer of honey beans on the matcha dough.
7. Roll up from top to bottom, pinch it tightly. Put it into the toast mold with its mouth down.
8. Put it in a warm and humid place for final fermentation. Send it until the mold is 9 minutes full.
9. Cover the toast. Put it in the preheated oven, the bottom layer is 1800 degrees, and bake for 40 minutes.
10. Pour out immediately after being out of the oven and let it cool on the net.
11. Slice~
12. Finished picture. I love matcha honey beans~
13. Finished picture~
14. This green is so beautiful~
15. The toast will taste better the next day. On weekend mornings, two slices of toast with a glass of milk are more nutritious~
Buy on JD
Buy on Amazon