1. Put milk, whipped cream, high flour, whole wheat flour, and matcha powder into the bread machine, put salt and sugar diagonally, and put yeast in the middle.
2. After kneading the dough in the bread machine for 20 minutes, add butter and continue to knead for 20 minutes.
3. Put a cup of hot water in the oven to ferment.
4. Take out the exhaust and proof for 15 minutes, then roll it into thin slices and add the dried fruit.
5. Powder the rattan basket.
6. Put the rattan basket into the rattan basket and continue the second round for about 40 minutes to cut with a cutter.
7. Preheat the oven to 180 degrees and put it in the middle and lower layer and bake for about 40 minutes.
8. The finished product is full of dried fruits after being cut.
Tips:1. The order of kneading is to put the liquid first and then the flour.
2. Some milk should be reserved, depending on the draft of the flour
3. Clean the dried fruit first and then use kitchen paper to absorb the moisture.
4. The degree of fermentation should be such that the flour does not shrink when pressed
5. The temperature of each oven is different, it is better to master it yourself
6. No whipped cream can be replaced with butter
