Materials (450g toast box)

Top baked toast powder 250g ||| Milk powder10g ||| Fine sugar 30g| | Condensed milk 8g | Water 100g | Milk 83g| | Fresh yeast 7.5g |||| Butter 20g||||| Salt 2g | Matcha powder 4.8g ||| Appropriate amount of honey beans.

Steps:

1, except salt, butter and matcha powder, the chef kneaded the dough with a machine, then added butter and salt to knead the dough into a thick paste.

2. Take out the dough and divide it into 2 parts, in which 1 part is added with matcha powder and kneaded evenly.

3. The first fermentation (temperature tolerance of 28 and humidity of 75) was carried out by rolling for about 40 minutes respectively, and the first fermentation was completed without retraction or collapse after finger pressing.

4. Roll out the dough separately, pat off the bubbles, roll it into a rectangle (the width should not be greater than the length of toast box), stack the green dough on the white dough, sprinkle with honey beans, and roll it up from top to bottom.

5. Put it into the toast box and send it for the second time (temperature 32, humidity 80) to nine minutes. Cut the surface with a blade and squeeze it into butter.

6. Preheat the oven in advance, 180 degree fire, 200 degree fire for 40 minutes, cover with tin foil on the way, shake out hot air, demould and cool.