1.

Add a little warm water (within 65g) into 1g yeast and stir to melt.

2.

Add yeast water to half (105g) of the flour, and then slowly add the rest of the water to form a floccule.

3.

Knead into dough slowly and cover with plastic wrap.

4.

Take 1g yeast, add a little warm water (the other 65g), and stir to melt.

5.

Add yeast water to the other half (105g) of the powder, then add a little water to the matcha powder and melt evenly. Then slowly add the rest of the water, first into a flocculent,

6.

Knead into dough slowly and cover with plastic wrap.

7.

Put the dough of two colors in a steaming oven for fermentation 1 hour.

8.

After fermentation, it is honeycomb-shaped as shown in the figure.

9.

As shown in the figure, it is honeycomb.

10.

Vent the two colors of dough separately, knead them smoothly, roll them into long dough pieces, and stack them together.

1 1.

Cut out a strip with a width of 1cm.

12.

Take two strips and put them together as shown in the picture.

13.

Stretch, twist your hands in opposite directions,

14.

Pick up the two ends and twist them together naturally, and then pinch one end. Put the dough-twist steamed bread embryo into a non-stick baking pan and wake it for 20-30 minutes, depending on the weather.

15.

Putting the proofed green embryo into the second layer of the steaming oven,

16.

Turn on the micro-steaming mode for 80 and steam for about 20 minutes.

17.

After steaming, wait a moment to open the door and take it out with anti-scalding gloves.