1. In the formula, all ingredients except matcha powder and red yeast rice powder are put into the bread bucket in the order of powder first and liquid, and the dough is mixed for 28 minutes
2. The kneading is completed, the dough is very smooth
3. Take out the dough and divide it into thirds
4. One part with red yeast rice powder, one part with matcha powder, one part keeps the original color
5. Put the dough in a bread bucket and use oil paper to separate it to ferment
6. Ferment for 20 minutes, which is about 1.5 times the size
7. Take out the three doughs, divide them into 3 equal parts, vent and spheronize, and relax for 10 minutes
8. Take a red dough and roll it into a tongue-like dough
9. Roll up the dough from bottom to top, pinch tightly at the cuff
10. All the dough is rolled into long and thin strips, arranged in separate colors
11. Put the dough in the toast box at intervals of different colors
12. The dough is fermented until the toast box is 8 minutes full, and placed in the preheated bottom of the oven at 160 degrees and bake for 30-35 minutes
13. After the toast is cooked, take it out and let it cool
Tips:1. Different brands of bread flour have different water absorption properties. Pay attention to the state of the dough when making dough
2. If you use Japanese matcha powder, you can reduce the amount
3. Different brands of ovens and toast boxes have different baking temperatures, which can be adjusted flexibly according to the usual usage
