Bread: 300g of high-gluten flour, 2 tablespoons of milk powder, 2 tablespoons of salt1/,60g of fine sugar, 2 tablespoons of egg liquid, 2 tablespoons of yeast, 0/40g of water1/and 30g of butter.

According to the order of putting the liquid first and then the water, put the butter in the bread formula 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. Knead the dough until it can be pulled out. The whole process takes about 23 minutes, with the machine resting for 5 minutes. The kneaded dough is fermented in a bread bucket to double the size, and the dough is fermented for about 40 minutes in hot weather;

4. Green tea crisp: low-gluten flour 280g, lard 100g, white oil 45g, powdered sugar 130g, salt 2g, milk powder 10g and eggs 65g.

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

5. Add white oil and continue to stir evenly;

6. Sieve in low-gluten flour, milk powder and green tea powder, and stir all the materials up and down evenly with a stirring knife;

7. After the green tea crisp dough is mixed into three-light dough, it is stored in the refrigerator for easy setting;

8. After the bread dough is fermented, the waste gas is taken out and divided into 12 equal portions of small dough;

9. Spread a thin layer of butter on the baking tray;

10. After the dough is set, it is directly put into a baking tray for fermentation twice, about 15 minutes;

1 1. The small dough is fermented until the whole green tea crisp dough is divided into 12 equal parts and pressed into thin dough 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, set it to180 C, and bake for 20 minutes.