Matcha milk custard bun, with a fluffy and soft texture, and a milk custard filling with a rich milky flavor.

200 grams of milk and 4 grams of yeast, mix them together and let sit for 5 minutes to activate the yeast. Note: Use room temperature milk in summer, and warm milk in winter, just warm to the touch.

70 grams of white sugar, 1 egg (about 55 grams). Mix well.

Add 370g of bread flour, 30g of milk powder, and 3g of salt.

First mix at low speed, then stir at high speed until a coarse film forms.

Add 30 grams of unsalted butter softened at room temperature, and continue to stir until a thin film forms.

Take out the dough and cover it with plastic wrap. In summer, ferment at room temperature; in winter, find a warm place. Ferment until it doubles in size.

Using fermentation to make buttercream, take 70g of unsalted butter and 40g of sifted powdered sugar, and mix evenly with a spatula.

50 grams of room temperature egg liquid, added in batches and stirred evenly. Note: After each addition of egg liquid is mixed, then add more.

Sift in 95 grams of milk powder.

Mix with a spatula until it forms a dough.

Divide evenly into 2 parts.

Add 4 grams of matcha powder.

Mix evenly with a spatula and cover with plastic wrap for later use.

Take out the well-fermented dough. Note: Generally, fermentation is complete when the dough has doubled in size and a poke in the middle does not collapse or shrink back.

Evenly release the air, and divide it evenly into 8 portions.

Fold and knead each piece of dough into a ball.

Cover with a wet towel and relax for 10 minutes.

Take a piece of dough, roll it long and thin, and roll it to a width suitable for the baking pan.

Flatten the sealed area, so the seal will be more even.

Evenly spread the prepared milk butter.

Start rolling tightly from one end.

Roll it into a width suitable for the baking tray, repeat the process for all, and arrange them on the baking tray.

Oven at 35°C, put it in to ferment for about 40 minutes, until it is 1.5 times larger. Note: You can put a bowl of hot water to help with fermentation.

Take it out and brush a layer of egg wash.

Sprinkle a little almond slices and shredded coconut for garnish.

Preheat the oven to 160°C, put the bread in, and bake for 20-25 minutes. Note: If you like it softer, bake for 20 minutes; if you like it firmer, bake for 25 minutes.

Once baked, let it cool and then store it sealed at room temperature.

Matcha milk crisp roll, done O(∩_∩)O

Fluffy and soft texture.

Matcha brings a rich and diverse taste.

The milk filling has an extremely rich milky flavor.

Makes people intoxicated by the aroma of tea and milk.