Elements:

• Dough:
• 350 grams All-reason flour
• 15 grams Matcha tea powder
• Fifty five grams Sugar
• half of teaspoon Salt
• 6 grams Instantaneous dry yeast
• Forty grams Complete Egg
• 20 grams Honey
• 120 grams Warmth milk
• a hundred and ten grams Tangzhong Starter – Water Roux Starter by capability of Starch Gelatinization
• 50 grams Butter
• Chiffon Cake:
• 3 Egg yolks
• 25 grams Sugar
• 60 grams Milk
• Forty grams Vegetable oil
• half of teaspoon Vanilla extract
• one hundred grams Cake flour
• half of teaspoon Baking powder
• Four Egg whites
• 75 grams Sugar
• A few drops white vinegar

Instructions:

1. bread
2. salt
3. dry
4. yeast
5. mixing
6. starter.
7. Mix
8. knead
9. cleave again
10. Droop
11. knead
12. mixing
13. heat
14. fermenting
15. Beat
16. dissolved.
17. poke
18. extract.
19. Warmth
20. baking powder
21. Whip
22. beating
23. Beat
24. beat
25. fold
26. roll
27. baking
28. Bake
29. brown.
30. consuming
31. pressed,
32. baking
33. heat
34. peel
35. cleave again
36. Roll
37. bread
38. rolling
39. roll
40. baking
41. Preheat oven
42. bake
43. bread

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