(Can make 4 pieces 100g rice cake)

Face group:

High gluten flour 150g, rice flour (sticky rice flour) 100g, salt 1g, sugar 10g, fresh yeast 7.5g, iced milk 150g.

Chocolate flavor:

Add 20g of chocolate sauce and 20g of high-temperature baked chocolate beans.

Matcha taste:

Add 2g matcha powder.

Operating steps:

1. The dough master beat the dough to a thick film state, rounded it and tightened the plastic wrap for 20 minutes;

2. After proofing, cut into even equal parts, round and shape, and put in the oven for fermentation at 35℃ for about 40 minutes (depending on the state, the fermentation is 1.5 times larger).

3. Preheat the oven and bake at 175℃ 170℃ for about 20 minutes. Cover the tin foil in time when coloring (observe more, according to your oven temper).