Bread:

400g of wheat gluten, 4.8g of salt, 9.6g of salt, 224-232g of water, 8g of matcha powder and 4g of yeast.

Matcha souffle stuffing:

48g of butter, 24g of powdered sugar, 7.5g of egg liquid/kloc-0, 73.5g of milk powder and 8- 16g of matcha powder.

step

1. Prepare matcha souffle stuffing in advance, add sugar powder to softened butter and mix well, add egg liquid and mix well, add milk powder and matcha powder and mix well, and cover with plastic wrap for later use.

2. Put the dough material into the chef's machine, knead it into smooth dough, divide it into 8 parts on average, and relax for 15-20 minutes.

3. Vent the fermented dough, divide it into 9 parts on average, round it, cover it with plastic wrap, and relax for 15 minutes. After relaxing, the dough is exhausted and rounded again, closed and pinched, and the dough is twice as big.

4. Roll out the loose dough, spread the souffle, and roll it up from top to bottom, with a length of 22 cm. Roll out one end, wrap the other end, close it, pinch it, put it on cut oil paper, and ferment it to 1.5 times the size.

5. Boil the sugar water to 90 degrees, turn to low heat, add the fermented dough, and scald both sides for 30 seconds.

6. Burn the oven at 220 degrees, turn down 190 degrees, bake for about 12- 15 minutes, and turn on the fan for uniform coloring in the last 5-6 minutes.