1. Prepare all the ingredients and weigh them accurately.
2.
3. Add the softened butter and knead it to the point where you can pull out a large piece of film.
4. Add softened butter
5. Knead to the complete stage where a large piece of film can be pulled out.
6. Separate two 100g doughs and add matcha powder and purple sweet potato powder.
7. You can knead the colored dough evenly by dipping it with water.
8. Fermented to twice as large, press with your fingers in the flour, without rebounding and shrinking, it will be fermented.
9. Once the dough has been blown out, the white dough is divided into two equal parts, covered with plastic wrap, and allowed to relax for 10 minutes.
10. Take a white dough and roll it into an oval long strip. The width should not exceed the width of the toast box. Roll the purple sweet potato dough into a long strip smaller than the white one. The purple dough is placed on the white dough.
11. Appropriately add a little honey red beans on the purple noodle sky.
12. The same goes for green dough.
13. Roll up all the dough
14. Put the rolled dough in a toast box, leave it in a warm and moist place to ferment until it is ninety full, and cover with a toast cover.
15. Preheat the oven at 165 degrees for ten minutes, put the toast box on the middle and lower layer, and bake for 30 minutes. After baking, pour the bread out of the mold and let it cool.
16. Cut it open and see, does it look good
Tips:1 When kneading in the purple sweet potato powder and matcha powder, you can dip a little water on your hands and knead the powder in, and knead it evenly.
2 When shaping, the width of the long strip must not exceed the width of the toast box, otherwise it won't fit in.
