STEP 1/6
Add strong flour, water, and yeast and make dough.
STEP 2/6
Cream butter and peanut butter, mix with sugar, starch syrup and salt, then divide the eggs 2-3 times and whip until the sugar is completely dissolved.
STEP 3/6
Sift the gravitational powder, green tea powder, baking powder, and powdered milk and mix them as if cutting them with a knife.
STEP 4/6
Remove the rest of the soboro, rub it with your hands to make it fluffy, and let it ferment for about 15 minutes. If green tea soboro loses, add a little more flour and mix.
STEP 5/6
Divide the dough into 45g pieces and circle them, then ferment for about 15 minutes. Round the dough after medium fermentation, soak it in 2/3 water, leave it in a soboro (approximately 25g) and press it with the other hand. You have to control the strength of your hands so that the soboro can be evenly coated in the batter.
STEP 6/6
Place in pan, second fermentation 30 to 40 minutes, then preheated oven at 180 degrees for 15 minutes.