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1
First mix 130 grams of milk and 4 grams of yeast, then let it sit for 5 minutes to activate the yeast. -
2
Add 40 grams of white sugar, 2 grams of salt, and 1 egg, and mix well. -
3
Sift in 270 grams of high-gluten flour and 10 grams of matcha powder. -
4
Stir until a thick film forms. -
5
Add 20 grams of unsalted butter softened at room temperature. -
6
Continue stirring until a thin film forms. -
7
Take out the dough, shape it into a ball, wrap it in plastic wrap, and ferment at room temperature 25°C until it doubles in size. -
8
While fermentation is taking place, stir together 120 grams of glutinous rice flour, 30 grams of corn starch, 190 grams of milk, and 60 grams of white sugar. -
9
Sieve into a wide-bottomed bowl. -
10
Wrap in plastic wrap and insert a few air holes. 
11
Boil the water in the pot and steam for 25-30 minutes.-
12
Take it out after steaming and there will be no white slurry at the bottom. -
13
Put in 35 grams of unsalted butter. -
14
Letting it sit for a while will lower the temperature of the mochi and make it easier to use. -
15
Wait until the mochi is not too hot, put on gloves and knead for about 10 minutes. -
16
Rub in all the butter. -
17
Knead until smoothThe body is in a state of elasticity -
18
After kneading, wrap in plastic wrap, let cool and refrigerate for later use. -
19
Take out the fermented dough. -
20
Press and release the air. -
21
Divide evenly into 12 portions. -
22
After making a round shape, cover it with a wet towel and let it rest for 10 minutes. -
23
Divide the mochi filling evenly into 12 portions, roll into balls and set aside. Note: You can stick some cooked flour or flour to prevent sticking. -
24
Take a piece of dough, roll it into a round shape and flatten it. -
25
Put in a mochi. -
26
Make the dough into a round shape and place it on the baking sheet for later use. -
27
The oven has a fermentation function of 35°C. It can ferment for 1-2 hours and ferment 1.5 times. 
28
After fermentation, take it out and brush a layer of milk liquid or egg liquid on the surface to slow down the speed of the surface zooming.-
29
Preheat the oven to 180°C in advance and bake for 20 minutes. -
30
Take out after baking, let cool and set aside. -
31
Cut 90 grams of white chocolate into even pieces. -
32
Add 90 grams of whipping cream. -
33
Insulate and melt until smooth. -
34
Sift in 6 grams of matcha powder. -
35
Stir slowly until the color is even. -
36
After the matcha chocolate paste has cooled down, stir until slightly thick, then put it into a piping bag and set aside. -
37
Poke a hole on the top of the matcha bread with chopsticks, and stir to expand the space. -
38
Put in the matcha chocolate paste. -
39
Sprinkle a layer of matcha powder to garnish. -
40
Matcha mochi puffed bread, complete O(∩_∩)O -
41
The perfect collision of rich matcha and chewy mochi, all in the popcorn bread. -
42
Take one bite and you will be filled with happiness, a paradise for matcha lovers. -
43
QQ bombs, Nuojiji are super delicious.
Tips
1. If you choose better quality matcha powder, the color and taste of the finished product will be better.
2. After baking the bread until the surface is colored, place a baking sheet on top to delay the discoloration of the matcha.
3. The mochi filling should be kneaded until it is in place and all the butter is melted in. The mochi should be elastic and non-sticky.
4. Uneaten food should be sealed and stored in a cool and dry place to avoid moisture and deterioration.