1. Weigh all materials
2. Mix the medium dough materials evenly, knead it into a smooth dough, put it in a basin, and cover with plastic wrap
3. Put it in the refrigerator to ferment for more than 17 hours (not more than three days)
4. Tear the medium type dough into small pieces, add all the ingredients except the butter in the main dough, knead until it is not sticky, add the softened butter
5. Continue to knead until you can pull out a large piece of film
6. The dough is divided into 1:1:3
7. Add a large portion of red yeast rice powder and knead well, take a small portion and add matcha powder and knead well, cover with plastic wrap, and leave to ferment for 1 hour
8. Roll out into an oval shape separately, roll up from top to bottom, and let stand and relax for 20 minutes
9. Red roll into a rectangle, roll up from top to bottom
10. The white one is also rolled into a rectangle
11. Envelop the red
12. The green one is also rolled into a rectangle, enclosing the white one
13. All rolled up, the interface must be pinched tightly
14. Put it in the toast box
15.
Put it in a warm and humid place and ferment until it is nine minutes full, cover the box,
Put it in the preheated oven, middle and lower, upper and lower fire, 160 degrees, about 40 minutes
16. Put it on the side to cool immediately after it's out of the oven
17. Cut it and you can see the beautiful cut noodles
18. It tastes good too!
