I'm not good at making dough, so I used the dough function of the baking machine. Put the liquid ingredients first in the kneader and pour the sifted powder. Add salt, sugar, and yeast so that they don't touch each other and turn it into a dough function. When the elastic dough is completed, the dough is rounded and placed in a bowl, and the top is covered with plastic wrap and the breathing holes are drilled in three to four places. Leave it at room temperature and let it first ferment until the dough is more than doubled in volume.

It's fermented well because there's a lot of web-shaped threads^^ Place the dough on a work surface sprinkled with powder, press it with your hands to drain the air, and divide it into three parts to make a circle. Cover the top with plastic and let it rest at room temperature for about 15 minutes.

Push one by one with a rolling pin to make an oval shape while taking out the air, and fold it on both sides and press it hard.

Roll it from the bottom and put it on the tip like a pinch to finish it. Place the dough neatly in a mold, cover the top with plastic so that it does not dry, and let it ferment at room temperature for a second time.

When the dough swells over the mold, finish fermentation and spread egg water evenly on the top. If you put egg water on it, it's shiny and it's baked nicely, but it's troublesome, so I replaced it with milk^^; Put it in a preheated oven at 180 and bake it for about 30 minutes.

Even if it's golden brown, you can see the green of the matcha powder I'm already looking forward to his life^^; The dough was a bit tough, but it felt soft and moist.

I put on a couple of times of milk, and you don't know how crispy the top was.