1. Mix 300g of high-gluten flour, 75g of whole wheat flour, 85g of whole egg liquid, 30g of purified water192ml, butter, 55g of fine sugar, 5g of salt, 4.5g of high-sugar tolerant yeast, and Isuzu matcha powder10g, and knead them into a glove film. As shown in figure ~

2. Knead the dough into a circle, put it in a container, cover it with plastic wrap, and ferment it at room temperature to 2 ~ 2.5 times its size.

3. Put glutinous rice flour 166g, clear flour 48g, fine sugar 70g, pure milk 270ml and liquid butter 24g into a container, stir them evenly and sieve them twice.

Cover the screened batter with plastic wrap, steam for 40-60 minutes, and then steam.

4. Stir the steamed potatoes a little.

5. Put the potatoes on the chopping board and knead them into smooth potato dough, and divide them into six equal parts.

6. For the fermented dough, put a little dry powder on your fingers and insert it into the dough so that your face will not shrink or collapse.

7. Take out the fermented dough and move it to the chopping board, exhaust it by hand and divide it into six equal parts.

8. Knead the separated dough, cover it with plastic wrap and let it stand for 20 minutes.

9. Take out the loose matcha dough and roll it into a rectangle, and also roll the yam dough into a rectangle.

Hemp potato dough is covered on the surface of matcha dough, as shown in figure ~

10. Sprinkle 5g of brown sugar powder, 20g of molasses-free red beans, 6.5g of raisins, 6.5g of cranberries, 6.5g of dried jujube slices and 5g of brown sugar powder.

1 1. Roll it up and roll it into an olive shape.

12. Code into non-stick baking tray.

13. after setting, it can be fermented again, which can be fermented in fermentation box or oven. I choose the oven for fermentation. Put the bread embryo in an oven with a bowl of hot water, and the bread embryo will ferment to twice its size. Fermentation environment: temperature 38 degrees, humidity 75%.

14. Fermented bread embryo, and then the oven is preheated to 170 degrees.

15. Sift a thin layer of high-gluten flour on the surface and draw a favorite pattern with a sharp knife.

16. Bake the bread embryo in a fully preheated oven.

Baking: 150 degree fire, baking for about 23 ~ 30 minutes. Bake for 10 minute, and cover with tin foil to avoid over-coloring.

17. Matcha Mashu soft European bread came out ~

18. Take a bite of your lips and teeth and leave it fragrant ~

19. How happy I am to have a soft European version of bagged matcha potatoes on a sunny afternoon! Don't eat delicious food ~