1. In addition to the four ingredients of salt and butter, matcha powder, and red yeast rice powder, the other ingredients are put into the chef's machine and mixed, and the bread machine can be used without a chef's machine.
2. Stir the dough to a smooth expansion stage, add salt and softened butter.
3. Continue to knead the dough until the butter is completely absorbed for about 20 minutes. The dough becomes smooth and the film is pulled out.
4. Divide the dough into 3 portions, 300 grams, 150 grams, and 100 grams.
5. Add 300 grams of red yeast rice powder, 150 grams of matcha powder, and 100 grams of powder. You don’t need to add anything. The powdered dough is evenly kneaded into dough and fermented at room temperature.
6. Poke a hole with your finger, do not retract or collapse, indicating that the fermentation is complete.
7. Take out the fermented dough and vent the dough separately.
8. Finish exhausting and continue to round, let it rest and relax for 10 minutes.
9. Roll out the red dough into a rectangular shape and sprinkle an appropriate amount of chocolate beans evenly.
10. Place the chocolate beans and roll them up, squeeze tightly at the closing.
11. Similarly, roll the white dough into a rectangular shape.
12. Wrap the red dough inside and squeeze it tightly.
13. The green dough is rolled up in the same way and wrapped in the outermost layer.
14. Then, put it in a toast mold for secondary fermentation. Mould: 450g
15. Ferment to 8 minutes full, put it in the preheated oven, heat up and down 170 degrees, and bake for 50 minutes.
16. After baking, the toast will be removed from the mold while it is hot
