WHAT YOU NEED

Ingredients

277 grams of flour
3 grams of tea powder
28 grams of butter
White sugar 35 grams
2 grams of salt
3 grams of yeast
49 grams of egg juice
120 grams of water
White sesame in moderation

How TO MADE Tea and two-tone toast

Steps 1 to 4

1. Add water and egg juice in the order of liquid and solid.

2. Put the powder in the package, put the white sugar in one corner, put the salt in the other corner, dig a hole in the middle and put the yeast powder in it.

3. Install the bread bucket, select imix start mixing the dough

4. At the end of the process, put the softened butter in, and then choose a ⁇ imix ⁇ process.

Steps 5 to 8

5. Pause until ten minutes have passed.

6. Remove half of the dough and add the matcha powder.

7. The other half continues to scramble.

8. The dough with the tea powder is mixed evenly by hand until a tough, smooth film is produced.

Steps 9 to 12

9. The white dough also produces a tough, smooth film.

10. The two doughs are rolled separately and covered with a preservative film for about an hour.

11. It's a good dough.

12. Divide the two doughs into two equal parts, take one and open it.

Steps 13 to 16

13. It grows square, overlapped, and has a thin bottom.

14. Roll from top to bottom, squeeze at the interface, rub a little.

15. After making both doughs in turn, rub the growth strips, cover the preservative membrane and relax for fifteen minutes.

16. Rub it long and tight at the top.

Steps 17 to 20

17. Formed into four braids (1 ⁇ 2 ⁇ 3 ⁇ 4 from left to right: 3 ⁇ 4, 3 ⁇ 2, 1 ⁇ 2).

18. After cooking, squeeze the top and ends.

19. Fold it up and put it in the container.

20. Select the rice wine/low temperature fermentation function for fermentation.

Steps 21 to 24

21. Fermentation is complete.

22. Brush egg yolk, sprinkle sesame seeds or cream.

23. I've done two things.

24. Cover the lid and choose the cooking process, which lasts 45 minutes and is medium colored.

25. The alarm goes off, the baking is over.

26. Take out the bread barrel, pour out the bread, put it in the baking net, dry it to a comfortable temperature, put it in a preservative bag, seal it, and cut it after cooling.

27.

Handy cooking tips

　　Liquid is added according to the water absorption of the flour.