Cooking Steps

1. 

   Step1:80g butter is softened at room temperature in advance. Add 50g sugar powder. Stir slightly until dry. Beat with electric beater until fluffy. Turn whit

2. 

   Step2:Put in 1 yolk. Continue to stir with electric beater until it is completely mixed and even

3. 

   Step3:Sift in 150 grams of low gluten flour and knead it into a smooth dough by hand. Take out 60 grams of dough and set asid

4. 

   Step4:Add 5g Yuzhi Matcha powder to the remaining dough (the color of the finished product is very beautiful). Mix evenly

5. 

   Step5:The silicone pad is covered with a layer of fresh-keeping film, which can prevent sticking very well.

6. 

   Step6:Roll the original dough into a small round stick to make the core; roll the Matcha dough into a square sheet of the same length. Place it as shown in the figure

7. 

   Step7:Roll it up. Cover the original dough with Matcha dough. When the dough is rolled, it may crack. It doesn't matter. Wrap the plastic wrap and then reshape it. Put it in the refrigerator to cool. Frozen. The layer can be taken out after 40 minutes.

8. 

   Step8:Take it out and cut it into slices about 0.5cm thick. Put it in the baking pan with oil paper. If it's too hard, it's not easy to cut. It can be softened at room temperature and cut again.

9. 

   Step9:It's time to test patience. However, the operation is simpler and faster than expected - use a toothpick to dip in water, then stick up the black sesame seeds, and then lay them out. It's like a magnetic force

10. 

    Step10:Too cute ~

11. 

    Step11:Preheat the oven at 165 ° C for about 15 minutes. For the last 5 minutes, cover the surface with tin paper to prevent too deep coloring~~