Cooking Steps

1. 

   Step1:60 grams of butter softens ahead of time until it can be pressed down gently with your fingers.

2. 

   Step2:Add 40 grams of sugar.

3. 

   Step3:Use a spatula to press the mixture slightly. Avoid the sugar powder flying all over the ground when it is being sent.

4. 

   Step4:Beat the butter with an eggbeater until it turns white.

5. 

   Step5:Add 8 grams of raw egg yolk and beat well.

6. 

   Step6:Mix the milk powder and low powder. Sift to the butter. Press with a scraper to mix evenly.

7. 

   Step7:Take out 25 grams of them for the original taste.

8. 

   Step8:Rub it into 12 cm long strips.

9. 

   Step9:Add the rest to the tea powder.

10. 

    Step10:Mix evenly.

11. 

    Step11:The Matcha dough is rolled into a 12 cm long rectangle.

12. 

    Step12:Put the original in the middle of the Matcha.

13. 

    Step13:Wrap it up. Wrap it up with plastic wrap. Refrigerate it for 30 minutes.

14. 

    Step14:Take it out. Cut it into Zero point five Cm thick.

15. 

    Step15:Paste black sesame seeds around the original dough. Put them in the baking pa

16. 

    Step16:Preheat the oven at 150 ℃. Bake for 25 minutes at 150 ℃. Bake for 5 minutes. Cover with tin foil.