- 20 grams Strong bread flour
- 5 Cake flour
- 3 grams Sugar
- 1 dash Dried yeast
- 1 dash Salt
- 1 grams Skim milk powder
- 3 grams Egg
- 13 grams Lukewarm water
- 2 grams Butter
- 1 grams Matcha
- Mix all ingredients for the plain dough and knead for 10 minutes.
- To make the matcha dough, use the same ingredients as for the plain dough, with 1g of matcha, and also knead for 10 minutes.
- Let the doughs rise for 40 minutes.
- When done, reshape each of the doughs into nice, round balls and let rest for 10 minutes.
- Tear off a small amount of each of the doughs for the heads and set it aside.
- Roll out the rest of the doughs into pieces of about 35 cm long and 2 cm wide.
- Cut several circles in the doughs with something like a round cookie cutter.
- Fill the holes of the plain dough with the cut circles of matcha dough.
- Do the same with the circles of plain dough in the holes of the matcha dough.
- Roll the doughs into a ropes.
- Shape the tails to your preference.
- Roll up the remaining dough for the head.
- Make a slit for the mouth and stick it onto its body.
- Preheat oven at 200C.
- Let the dough rise a second time for 20 minutes.
- Stick on a raisin for the eye, and a thin piece of carrot for the tongue.
- Bake for 12 minutes.
- If it's too much trouble to cut holes, you could layer the two ropes of dough and twist for this pattern in the photo.
- Or you could just make plain snakes without patterns.