1.

According to the order of putting the liquid first and then the water, put the main ingredients except butter into the bread bucket in turn, and powder should be opened in every corner.

2.

Turn on the kneading function, pause kneading for 5 minutes 13 minutes, and add softened butter.

3.

Start the kneading function again and knead the dough until it can be pulled out. The whole journey takes about 23 minutes, with the machine resting for 5 minutes in the middle; The kneaded dough is fermented to twice the size in the bread bucket, and the dough is fermented for about 40 minutes in hot weather.

4.

Make the green tea crisp by kneading dough, and mix the lard, eggs, salt and sugar evenly.

5.

Add white oil and continue stirring.

6.

Sift in low flour, milk powder and green tea powder, turn all the materials up and down with a stirring knife and stir well.

7.

Green tea crisp dough is mixed into three-light dough, which is stored in the refrigerator to keep fresh, which is convenient for setting.

8.

After the bread dough is fermented, take out the air and divide it into 12 equal parts.

9.

Spread a thin layer of butter on the baking tray (extra)

10.

After the dough is set, it is directly put into the baking tray for two fermentations, about 15 minutes.

1 1.

When the dough is fermented again, the whole green tea crisp dough is divided into 12 equal parts and pressed into thin slices by hand.

12.

Paste the green tea dough on the fermented bread dough.

13.

Preheat the oven to 200°C, put it in a baking tray and adjust it to180 C, and bake for 20 minutes.