Cooking Steps

1. 

   Step1:Weigh all materials for standby. Put other materials except butter, purple potato powder and tea powder into the bread machin

2. 

   Step2:Knead into smooth dough. Add butter and continue to knead until complet

3. 

   Step3:You can pull out a large film by han

4. 

   Step4:Divide the flour into three parts. One part is the primary color dough, and the second part is the tea powder

5. 

   Step5:Knead wel

6. 

   Step6:Add purple potato powder for the third par

7. 

   Step7:Knead wel

8. 

   Step8:Room temperature fermentation of kneaded tricolor doug

9. 

   Step9:About 1 hour. If you dip your finger in flour and poke holes and do not retract, the fermentation is finished

10. 

    Step10:Exhaust the fermented dough. Divide the purple potato dough into two equal parts. Knead and relax for 10 minutes

11. 

    Step11:When it is loose, cover the mold with oil pape

12. 

    Step12:Loose dough. Roll it into a long tongue. Matcha dough rolls slightly longer than purple potato dough. Then place it as shown in the picture

13. 

    Step13:The dough with good relaxation is rolled out in long tongue shape. The dough with primary color is rolled out slightly more than that with purple potato. Then place it as shown in the picture

14. 

    Step14:Roll up from top to bottom. Tighten the edg

15. 

    Step15:Put it in the mold. I put the pizza plate at the bottom of the mold. If not, put it directly on the baking plate. The oven is preheated at 150 degrees

16. 

    Step16:Second fermentation until the mold is eight full. Put it in the oven. The pizza plate I covered above the mousse mold. Put the baking plate if no

17. 

    Step17:150 ℃ for 30 minutes. It can be demoulded after being discharge

18. 

    Step18:Finished produc

19. 

    Step19:Finished produc

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc

23. 

    Step23:Finished produc

24. 

    Step24:Finished produc