Food preparation

Materials: 250g high-gluten flour, clear water 145g, 8g sugar, 2g salt, 5g matcha and 2.5g yeast.

Matcha souffle: butter 30g, egg liquid 10g, sugar 15g, milk powder 45g and matcha powder 5g.

Water for boiling shellfish: clean water1000g+50g sugar.

Steps are as follows

① Mix all the ingredients of souffle filling evenly for later use.

(2) Mix shellfish and fruit ingredients and knead until the dough is smooth and thick.

(3) Divide the dough into 5 parts, round it, and relax for about 20 minutes.

(4) Take out the dough, beat the dough until it is exhausted, roll it into a cow tongue slightly, and turn it over to form a rectangle.

⑤ Add a proper amount of souffle stuffing, roll it up from top to bottom, pinch it tightly, cover it with plastic wrap and relax for about 5 minutes.

⑥ Rub it a little longer, with the convergent line facing upwards, flatten the thick end and roll it thin, roll the other end over and wrap it in, and pinch the convergent points.

⑦ Turn it over and put it in a baking tray, and put it in the oven for fermentation at 35 degrees for about 25 minutes.

⑧ Add water and sugar and cook until the bottom bubbles slightly. Turn the heat down, put the shells on both sides and cook for 30 seconds. Take out, drain and put in a baking tray.

Pet-name ruby oven preheating in advance, fire 220 degrees, fire 200 degrees, about 15 minutes.