Cooking Steps

1. 

   Step1:Sugar powder and white oil. First use rubber scraper to stir evenly, then use blender to stir evenl

2. 

   Step2:Add the protein. Continue to use the blender to quickly beat it to a uniform paste

3. 

   Step3:Sift in low gluten flour and baking powder together. Mix with a rubber scraper in an irregular direction to form a uniform dough

4. 

   Step4:The dough is divided into two parts. Corn flour and Matcha flour are added respectively to make the dough of two colors

5. 

   Step5:Wrap the dough in the plastic wrap. Refrigerate and relax for about 30 minutes

6. 

   Step6:Take half of the dough of the two colors, rub them into strips and stick them together; the other half of the dough also rub them into strips and stick them together. The two pasted colors are staggered and overlapped, and shape them into square shape

7. 

   Step7:Refrigerate for two hours. Slice with a knife

8. 

   Step8:Preheat the oven 180 degrees. Bake the middle layer of the oven for about 20 minutes on the top and bottom of the fire. After the fire is off, continue to simmer with the remaining temperature for about 5 minutes.