1. Heat the eggs, condensed milk, soft sugar and honey over water to saccharify.
2. Add the sieved low-gluten flour, matcha powder, BP and BS together to form a dough, and let it sit for 1 hour.
3. Divide the dough and filling into 15 equal parts
4. Flatten the dough, wrap it in the filling, and round it.
5. Press out a small hole and insert a clove into the baking dish
6. Brush milk twice on the surface.
7. Bake for about 18-20 minutes at the upper fire at 190℃ and the lower fire at 100℃
Tips:When heating eggs and other materials, the temperature should not be too high.
All flours added must be sieved to avoid particles in the flour.
The mixed dough should have enough time to relax, and the thickness of the dough should be even when filling the stuffing.
When pressing out the small hole, don't make it too deep or too big.
The luminosity on the surface of the milk will be brighter.
When baking, control the temperature, time and the color of the surface. When putting it in the bakeware, the distance should be controlled properly.
Leather material 18g/piece, filling 35g/piece.
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