Cooking Steps

1. 

   Step1:Mix 40g high powder, 40g low powder, 16g sugar, 16g salt, dry yeast, 16g whole egg liquid and 65g milk into a ball. Knead to the expansion stag

2. 

   Step2:Add 8g butter, mix well, and knead out the transparent fil

3. 

   Step3:Basic fermentation about 1 h to 2 times large

4. 

   Step4:The filling of Matcha can be made during the fermentation process. Milk + sugar + egg yolk can be stirred evenly. Sift in low powder & starch. Cook over low heat until thick. Pay attention to mixin

5. 

   Step5:Add butter, Matcha powder, mix quickly, cool and then transfer to the flower mounting bag. Set asid

6. 

   Step6:PS. if necessary, add 1D green food pigment. Mix well (can be omitted

7. 

   Step7:Exhaust the fermented dough. Divide it into 4 parts. Knead and cover with plastic film. Wake up for 10min in in the middl

8. 

   Step8:Take a small dough and shape it into a long strip of about 45cm. Stick one end 2cm away from the tip of the spiral tube die. Wrap it in a circle again. Stick the tail together (pay attention to both ends of the head and tail. Otherwise, it will be easy to spread ~

9. 

   Step9:Put it in the baking tray, cover the plastic film, and ferment for 25 minutes (40 ℃. 85% RH

10. 

    Step10:Brush the whole egg liquid on the surface (not necessarily used up). Put it into the preheated oven. Heat it up to 190 ℃. Heat it down to 160 ℃. Bake it for 1215min

11. 

    Step11:Take out, demould, air cool and squeeze in the filling of Match