How to make matcha wreath soft European - Baking recipes

1
Weigh all the ingredients, add butter after 80% to make a glove film.
2
After one dose, divide it into a small dose of 80g and relax for 20 minutes.
3
After loosening, flatten and roll it into an olive shape, then press one end tightly, lift the rolling pin up and roll it into a trapezoid shape.
4
Matcha filling method: 80g butter, 40g sugar, 80g milk powder, 15g matcha powder, 15g. Use the time during the bread fermentation process to prepare it ahead of time.
5
Stir evenly without any dry powder, roll it into a trapezoid shape and roll it up.
6
The prepared cylindrical dough can be chilled slightly before cutting when it is hot. There will be lines when you cut them, twist them up.
7
Tie one end tightly.
8
High Bic F150 fermentation temperature is 28 and humidity is 74, which takes about 40 minutes.
9
Ferment until 1.5 times in size, spray with water and sprinkle with almond slices.
10
High Bic T60s wind speed 35, temperature 160, time 13 minutes, 3 layers baked at the same time.
11
I love the color, so take a photo.