1. Pour all ingredients except butter and matcha powder into the bread machine to start the kneading process, about 28 minutes.
2. About 10 minutes or so, add butter to continue the kneading process.
3. The kneading process is over, and the dough reaches the fully expanded stage.
4. Divide 120g of the dough into matcha powder and knead it for the first fermentation.
5. The volume of the fermented dough increases by 2 times.
6. Take out, knead and exhaust, and relax for 5 minutes.
7. Roll out the original color dough into a rectangle.
8. Roll the matcha dough into a smaller rectangle.
9. Stack up as shown.
10. Fold in half on both sides as shown in the figure.
11. Roll up and relax for 5 minutes.
12. Roll into a rectangle.
13. Fold it in half again, roll it up, and relax for 5 minutes.
14. Roll into a rectangle.
15. Divide into four parts.
16. Braid into a twist braid.
17. Put both ends into a toast mold with the ends closed, and ferment it a second time.
18. Ferment to 8 minutes full.
19. Set the ukoeoE6050 blast furnace oven to 150 degrees and 30 minutes of heating time. When the set temperature is reached, there will be an intelligent prompt sound. Then put it into the mold for baking, and take it out after the bake is finished.
20. Let cool and slice.
21. A touch of green.
22. Fresh and natural.
23. Refreshing feeling.
Tips:The production of old noodles: add 70g water, 1g salt, and 1g dry yeast powder to 100g high-gluten flour, mix well and ferment at room temperature 2-3 times the size, then put it in the refrigerator for storage, and take it as needed.
