Matcha Wreath Soft Bread

Weigh all the ingredients, and after 80% of mixing, add the butter and knead until a smooth, elastic dough forms.

After rolling out, divide into small portions of 80g each and let rest for 20 minutes, allowing relaxation and contraction.

After resting, flatten and roll into an oval shape, then press one end tightly and lift the rolling pin upward to roll it into a trapezoid.

Matcha filling recipe: 80g butter, 40g sugar, 80g milk powder, 15g milk, 15g matcha powder. Prepare it in advance using the bread fermentation time.

Mix evenly until there is no dry powder, then roll it out into a trapezoid and roll it up.

The prepared cylindrical dough can be slightly frozen in hot weather before cutting. When cut, there will be patterns; twist them.

Seal the end tightly.

Gobike F150 fermentation temperature 28, humidity 74, about 40 minutes.

Ferment until it has grown 1.5 times, then spray water and sprinkle almond slices.

Gobike T60s wind speed 35, temperature 160, time 13 minutes, baking 3 layers simultaneously.

I love the color, I really do. Let's take a photo.