Dough (4 pieces/each piece is about 100g): high-gluten flour 120g, whole wheat flour 125g, salt 3g, yeast 2g (dissolved in water in advance and poured into flour), water 155g (adjusted according to the water absorption of flour), and matcha powder 8g (.

Matcha souffle:

After the butter/cheese is softened, add flour and stir well. When it is dry, add a small amount of milk several times until it can be caked and smeared.

Butter version (2 quantities): 25g butter (both butter and milk are fragrant, which may mask some matcha flavor), 30g milk powder, appropriate amount of milk and 6g matcha powder.

Cheese version (2 quantities): 25g of cheese, 35g of milk powder (if fat-reduced cheese (thinner) is used, milk powder should be appropriately increased), appropriate amount of milk (if fat-reduced cheese thinner is used, milk is not needed), and 6g of matcha powder.

Exercise:

Alkaline water is corrosive. Please operate with gloves.

Alkaline water: 500g water, calcined alkali15g; ;

The formed alkaline water is directly put into the refrigerator for freezing for 30 minutes; Completely soaking in alkaline water for 30 seconds after freezing; Drain the excess alkaline water, put it on a baking tray and cut it into packages;

Preheat the oven to bake at 200 degrees 18 minutes (it is brighter to brush milk immediately after leaving the oven).