1. Except butter and matcha powder, all ingredients are poured into the bread machine. Select the kneading button (the milk is best to be added to the dough while stirring, and increase or decrease according to the water absorption of the own flour.)
2. After a kneading process is over, add butter. Then continue to select the Kneading button.
3. Stir until you can pull out the hand mask
4. Then divide the dough into two, add 8 grams of matcha powder to one of them, and knead it evenly. You can also use a bread machine to do the kneading. If you think the dough is dry, you can add a little water in it. Remember not to add too much water.
5. The kneaded dough is fermented in the bread machine, separated by a piece of oil paper. Fermented to double size
6. Take out the fermented dough and knead it evenly, cover it with plastic wrap and let it stand for about 15 minutes
7. After setting it aside, roll the two doughs into thin slices, and then stack them together
8. Roll it up from top to bottom and put it in a toast box
9. Then put it into the oven to ferment, remember to put a bowl of warm water in the oven. Ferment to eighth full
10. Fermented toast can be buttered on the surface. (Preheat the oven to 175 degrees)
11. Finally, put it into the middle and lower layer of the oven, and bake for 40 minutes at 177°C and 170°C.
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