Step 1

Mix all the ingredients of the bread except butter and knead well, then add butter, knead until it expands out of the mold, and kneads into a ball.

Step 2

Oven fermentation until 2x larger.

Step 3

Make puff pastry during fermentation, soften the puff pastry butter, add sugar and beat well until white, and sift in low-gluten flour. Take out half of it from the bowl, put it in another bowl, sift in the cocoa powder and matcha powder respectively, knead into a ball, cover with plastic wrap and set aside.

Step 4

Take out the dough and vent it, divide it into 12 parts and roll it into a circle and put it in a mold. CuisinAid 12 has exactly 12 molds, and the second fermentation is 2 times larger.

Step 5

Roll 6 balls of each color of puff pastry dough and cover with plastic wrap to prevent it from drying out.

Step 6

Take a piece of dough and flatten it in your hands, about 5 cm in diameter. Put the puff pastry on the plastic wrap, press out the lines with a circular cut film, try not to cut it off, and then lift the plastic wrap to take out the puff pastry.

Step 7

Cover the dough with puff pastry, making sure to be close around.

Step 8

Oven at 180 degrees for 15 minutes

Step 9

finished product

Step 10

finished product