2. Put the butter and white chocolate in a bowl, isolate the water and melt.
3. Mix the high-gluten flour, corn starch, matcha powder, milk and sugar evenly, then add melted butter and white chocolate and mix evenly.
4. Pour in the egg whites and mix well.
5. Heat on low heat and gently stir the batter until the dough can leave the bottom of the pot.
6. Cool the dough, put it on the plastic wrap, cover it with a layer of plastic wrap, roll it into pieces of 18* 18cm with a rolling pin, and put it in the refrigerator for freezing.
7. Freeze the dough in the refrigerator for 30 minutes and then take it out.
8. Take out the frozen stuffing and use it without thawing.
9. Wrap the stuffing into the dough with cross-wrapping oil.
10, roll the dough.
1 1. Fold the middle of the head and tail into three folds, then roll it out and relax again 15 minutes.
12. Cut the rolled dough into three pieces, connect the joints, braid it, with the cut surface facing upwards as far as possible, pinch it at the closing position, and put it into 450g toast box for secondary fermentation.
13, brush egg liquid after secondary fermentation.
14, preheat the oven to 185, and lower the fire for 35-40 minutes.