WHAT YOU NEED

Ingredients

240 grams of starch
60 grams of low-fat flour
54 grams of white sugar
175 ml of water
6 grams of yeast
12 grams of milk powder
30 grams of whole eggs
30 grams of butter
45 grams of butter
10 grams of milk powder
70 grams of low-fat flour
6 grams of salt
40 grams of flour
One egg yolk
1/2 teaspoon of cocoa powder
1/2 teaspoon of powder
Dried grapes in moderation

How TO MADE The three-color bag

Steps 1 to 4

1. All ingredients except butter are placed in the cooking machine and stirred evenly with a hook.

2. Then stir three times until the dough is slightly smooth.

3. Add room-temperature softened butter and continue stirring.

4. Stir until the thin film is pulled out.

Steps 5 to 8

5. The dough is rolled round, placed in a container, covered with a preservative film, and subjected to basic fermentation.

6. The fermentation to the dough is 2.5 times larger than the original.

7. Butter softened at room temperature with sugar powder and egg yolk, stirred into a loose form.

8. Add milk powder to the mixture.

Steps 9 to 12

9. Re-filter the low-strength powder.

10. Mix with a rubber scraper.

11. It is then divided into three equal parts, two of which are mixed with cocoa powder and matcha powder respectively.

12. The dough and the pineapple peel are divided into small doses and the preservative is covered and relaxed for 15 minutes.

Steps 13 to 16

13. When the dough is loose, it is pressed flat, wrapped in raisins, and the mouth is facing downwards.

14. Then roll the dough in a circle and prepare all the raw dough in turn.

15. Each raw ball is covered with a pineapple peel.

16. Cut the line with a small knife, be careful not to cut through.

Steps 17 to 20

17. A set of three, placed in a paper mold, fermented to 1.5 times the original size, brushed on the surface of the egg.

18. Baked in the oven.

19. Baking method: (time temperature is for reference only, please use your own oven as standard) Preheat the oven, 195 degrees, 15 minutes.

20. After cooking, remove the mold and let it cool in the oven.

21.