Cooking Steps

1. 

   Step1:Let's take a pictur

2. 

   Step2:Soften butte

3. 

   Step3:Add the sugar powder and beat it with the eggbeater. You can't see the sugar powder

4. 

   Step4:Mix the Matcha powder and low gluten flour into the oil paper. Sieve twice for the best uniformity.

5. 

   Step5:Mix the egg mixture well. Add butter in two parts. Mix wel

6. 

   Step6:Add pre chopped cranberrie

7. 

   Step7:Even with scrape

8. 

   Step8:Add flour. Press and mix with a scraper. Put the dough into the plastic wrap. Knead the long strip. Put in the biscuit grinder. Press once (you can knead the long strip without a mold. It is OK to knead it back and forth in four directions

9. 

   Step9:Refrigerate it. About an hour. Slice and put it in the baking tray. Leave a gap. Put it in the oven for 150 ° 8 minutes, then 140 ° 13 minutes (I usually bake biscuits for 170 ° 18 minutes or so. Don't color the Matcha too much). Everyone's oven is different. If you don't have the function of hot air, remember to bake in half and change the direction. The biscuit color is more uniform.

10. 

    Step10:Fresh and refined biscuits. You can be conquered by light beauty. Eat a piece when you are hungr

11. 

    Step11:Use a vacuum box. Put it in. It can last for a month...