1.Can’t tell the difference

2.In addition to the four ingredients of salt and butter, matcha powder, and red yeast powder, other Put the ingredients into a chef's machine and stir.If you don't have a chef's machine, you can use a bread machine.

3. Stir the dough to a smooth expansion stage, add salt and soften well of butter.

4. Continue to knead the dough until the butter is completely absorbed for about 20 minutes, and the dough becomes Just pull out the film until it is smooth.

5. Divide the dough into 3 parts, namely 300g, 150g, and 100g Gram's

6. Add 300 grams of red yeast rice powder and 150 grams of red yeast rice powder.Add matcha powder, you don’t need to add any 100 grams.Add the powdered dough and knead it evenly into a dough for room temperature fermentation.

7.Poke a hole with your finger and it does not shrink or collapse, which means fermentation Finish.

8. Take out the fermented dough and deflate the dough separately.

9. Complete the exhaust and continue to round, let it rest for 10 minutes.

10. Roll the red dough into a rectangle and sprinkle evenly with appropriate amount of chocolate bean.

11. Place the chocolate beans and roll them up, pinching the edges tightly.

12.Similarly, use a rolling pin to roll the white dough into a rectangular shape.

13. Wrap the red dough inside and pinch the closing edge tightly.

14.The green dough is rolled up in the same way and wrapped in the outermost layer.

15. Then, put it into a toast mold for secondary fermentation.Mold: 450g

16. Ferment until it is 8 minutes full and put in the pre In the heated oven, bake at 170 degrees for 50 minutes.

17.After the toast is hot, remove it from the mold