Cooking Steps

1. 

   Step1:Knead all the ingredients of the dough into a smooth dough. Put it into a fresh-keeping bag and tie it tightly. Refrigerate and ferment for 16 hours. Tear up the fermented medium dough and put it into the bread machine. Then add the ingredients other than butter into the main dough. Start the dough and flour program. After the dough is smooth, add the softened butter and continue to knead until the dough can pull out the film.

2. 

   Step2:Knead one fifth of the dough mixed with Matcha until it is fully expanded. Knead the other one to make it round. Knead the remaining three fifths of the dough with Monascus powder and soaked raisins. Put the three dough into containers for the first fermentation.

3. 

   Step3:Exhaust the three dough after the first round and wake up for 15 minutes.

4. 

   Step4:After waking up, roll the red dough twice and then roll it up. Roll the white dough thin and then roll it outside the red dough. Finally roll the thin green dough and roll it into the outermost layer and put it into the 450 gram toast mold.

5. 

   Step5:Add water to the bottom plate of the oven and put it on the grill. Put the mold on the grill. Start the fermentation function for the second fermentation. When the dough reaches 80% of the mold, the second round is finished. Close the mold cover and put it into the lower layer of the preheated oven. Heat it up to 175 ° and normalize it to 170 ° and bake it for 40 minutes.

6. 

   Step6:Pour the baked bread out of the mold and put it on the air rack to cool, then slice it.