Cooking Steps

1. 

   Step1:Cut the dried moss into pieces. Bake in oven at 100 ℃ for 10 minutes. Cool and beat into powder.

2. 

   Step2:Cut the butter into small pieces and soften at room temperature.

3. 

   Step3:Add the icing sugar. Beat with the hand whisk.

4. 

   Step4:Add an egg yolk. Leave the egg white behind to brush the surface.

5. 

   Step5:First add the almond powder and stir. Then add the sifted low gluten powder and baking soda.

6. 

   Step6:Rub it into sand. Add cold milk.

7. 

   Step7:In a group.

8. 

   Step8:The wrap is pressed into a rectangle.

9. 

   Step9:Refrigerate for more than an hour.

10. 

    Step10:Roll open the skin. The thickness is about 0.4cm Left and right. Cut off four sides with a wheel knife.

11. 

    Step11:Cut the growth box again. Freeze for 5 minutes and then use.

12. 

    Step12:Put it in a non stick baking tray. Brush the egg white on the surface.

13. 

    Step13:Sprinkle with moss powder and white sesame.

14. 

    Step14:Preheat the oven at 150 ℃ and bake for about 15-20 minutes.

15. 

    Step15:The roasted moss is crisp.

16. 

    Step16:Crispy and delicious. It's salty and delicious with white sesame.

17. 

    Step17:I'd like to eat one more