Cooking Steps

1. 

   Step1:All dough materials except butter are poured into the bread barrel in sequence. Knead the dough for 20 minutes, then add the softened butter. Knead for another 20 minutes. Start the fermentation process.

2. 

   Step2:During fermentation, make sweet potato hot water and sugar to melt. Then add milk, glutinous rice powder and chestnut powder to mix well. Pour into the plate, cover with plastic film and steam for 15 minutes. After steaming, add softened butter. Put on disposable gloves and knead until all butter is absorbe

3. 

   Step3:The dough is fermented to twice its size. Dip your finger in the powder and poke a hole in the middle, it will not shrink or rebound.

4. 

   Step4:Divide the fermented Matcha dough into three parts

5. 

   Step5:Take a copy of Rectangle

6. 

   Step6:Spread the potato slices

7. 

   Step7:Then spread the peas, cranberries, peanuts

8. 

   Step8:Roll it up. Close it down. Both ends are also pinched together. Make sure that the bread dough can wrap all the stuffing so that it doesn't burst out.

9. 

   Step9:Make the remaining two dough into long bars

10. 

    Step10:Put it on the baking tray and cover with plastic film for secondary fermentation

11. 

    Step11:Use a knife to cut lines on the surface of one of the fermented Matcha dough. Don't cut too deep. Otherwise, the filling will explode directly. Sift the other two parts of the flour. Make a few strokes.

12. 

    Step12:Preheat the oven 180 degrees. Bake it 180 degrees up and down for 20 minutes.

13. 

    Step13:Finished product.

14. 

    Step14:Finished product.