Cooking Steps

1. 

   Step1:The butter softens at room temperature. This step is very important. It affects the consistency of the batter behind. Do not worry. If you are worried, heat the software with water separated. But you must control the time not to melt into liquid.

2. 

   Step2:Beat the eggbeater at a low speed. The color will be lighter.

3. 

   Step3:Add the powdered sugar. Mix with the eggbeater and quickly whisk.

4. 

   Step4:Then add an egg yolk and 1g vanilla essence. Continue to mix the egg yolk with the lowest level of the eggbeater. Make sure it is well mixed.

5. 

   Step5:Hang the edge of the bowl with a scraper.

6. 

   Step6:Sift the low gluten flour and Matcha powder twice and add them. Then use a scraper to cut and mix them. The butter is softened in place. The flour is easy to be absorbed by the butter. When you can't see the dry flour after mixing, it will stop immediately. Don't over mix. The flour will start to gluten and the cookie pattern will disappear.

7. 

   Step7:Then prepare a thick mounting bag. I choose silica gel. But in fact, if your paste is ready, the disposable mounting bag will not crush. Unless the flour is gluten or the butter is not softened enough, it will make the paste too hard. It will squeeze until the hand sucks.

8. 

   Step8:Preheat the oven for 150 degrees before squeezing. The preheating time should be at least 10 minutes. It's better to keep heating until the squeezing is completed. The specific shape of the squeezing depends on your preference.

9. 

   Step9:A full plate of cookies is baked in the middle layer of the oven (the middle layer is the oven with three layers. The second layer is the bottom layer of the oven with four layers). Bake at 150 ℃ for about 20 minutes. You also need to adjust according to the situation of your own oven.

10. 

    Step10:Cookies must be soft just after they are baked. Do not touch them. When they are cooled naturally in room temperature, they will become crispy. After they are cooled, they will be stored in sealed cans at room temperature. They can be kept for more than 2 weeks. Cookies cannot be refrigerated. When they are refrigerated, they will become damp and soft. They must be placed at room temperature.

11. 

    Step11:Finished photo

12. 

    Step12:Finished photo

13. 

    Step13:Finished photo

14. 

    Step14:Finished photo