Matcha two-color toast

Put all the ingredients except butter into the bread machine, start the kneading program and knead to the expansion stage, add butter, continue to use the imix program to knead until the complete stage, you can pull out the film.

Divide half of the dough, add matcha powder and knead evenly. Place in a warm place for basic fermentation.

When the dough has doubled in size, dip your finger in flour and poke it. If it doesn't spring back or shrink, it means it's ready. Pour the dough onto the silicone mat and knead it a few times to release the air. After rolling, cover with plastic wrap and rest for 15 minutes.

First roll the white dough into a rectangular shape, the length should be the same as the mold. Turn over and put away. Roll the matcha dough into a slightly smaller rectangle.

Place the matcha dough on the rolled out white dough, pressing tightly between the two doughs.

Spread a layer of honey beans on the matcha dough.

Roll up from top to bottom and pinch tightly. Place seam side down into the toast mold.

Place in a warm and humid place for final fermentation. Serve until the mold is 9 minutes full.

Close the toast lid. Place in the preheated oven, set the bottom shelf to 1800 degrees, and bake for 40 minutes.

Pour it out immediately after taking it out of the oven and let it cool on the wire.

Slice~

Finished product picture. I love matcha honey beans~

Finished product picture~

This touch of green is so beautiful~

Keep the prepared toast cool and sealed, and it will taste better the next day. On weekend mornings, two slices of toast with a glass of milk are more nutritious and healthier~

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