The Christmas atmosphere is full, matcha taro puree Christmas tree bread!

Cooking Instructions

1. First, add all the ingredients listed in the picture except the butter to the cooking machine

   

2. Turn on slow speed to mix evenly, and then turn on quickly stir to create a thick film

   

3. Add the butter and mix slowly

   

4. Finally stir out the glove film

   

5. Take out 100 grams of the stirred dough, add cocoa powder, and knead well with your hands

   

6. Place the dough in a fermentation box and let it rise at 30 degrees for 1 hour

   

7. Now prepare the bread filling, cut the taro into cubes and steam it

   

8. Then add the steamed taro to the other ingredients in the picture, mix them together, and let them cool for later use

   

9. Divide the fermented matcha dough into 50 grams each, and the chocolate dough into 10 grams each

   

10. Roll and relax for a while

    

11. Roll out the loose matcha dough into triangles

    

12. Turn over and wrap in the taro filling

    

13. The three corners are pinched tightly

    

14. Place the oven side down on a baking sheet and roll the chocolate dough into long strips

    

15. Press underneath the matcha dough

    

16. After cooking, ferment at 32 degrees for 40-60 minutes

    

17. The fermented Christmas tree is cut out with scissors to shape the leaves

    

18. Preheat the oven to 180 degrees on top and 170 on the bottom and bake for 12-15 minutes. If your oven temperature is too high, cover the surface with a piece of tin foil in time to prevent over-coloring

    

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