1. Knead high-gluten flour, egg liquid, sugar, salt, yeast and milk into a thick film.

2. Add butter to knead out the glove film and ferment it to twice the size.

3. After using it, divide it into four parts and let it stand for twenty minutes.

4. Mix the butter and powdered sugar, add the egg mixture and stir well.

5. Add milk powder and mix well.

6. Add red velvet essence to one third of the color, and add matcha powder to the rest and mix well.

7.4 Roll the dough into a circle and spread the souffle.

8. A four-layer slice and a three-layer souffle are stacked together and divided into 16 slices.

9. After setting, ferment to the size of 1.5 times, sieve in high-gluten flour, and oven at 180 degrees for 20 minutes.