Cooking Steps

1. 

   Step1:Soften 40 g butter at room temperature. Add 1 g salt. Stir slightly.

2. 

   Step2:Add 25g of sugar powder. Stir it a little. It will turn white.

3. 

   Step3:Add 25g of the whole egg liquid (the egg should be normal temperature, not refrigerated). Stir it a little. Mix well.

4. 

   Step4:75g of low gluten powder, 10g of corn starch and 4G of Matcha powder are mixed and screened.

5. 

   Step5:Put on gloves and knead into a smooth dough. If the dough is too soft after kneading, refrigerate it for 30 minutes. I use it directly.

6. 

   Step6:Spread a fresh-keeping film on each side. Roll the dough with a rolling pin to a thickness of about 3mm.

7. 

   Step7:Die forming.

8. 

   Step8:Die forming.

9. 

   Step9:Preheat the oven 160 degrees in advance. Bake the biscuits for 10 minutes. Cover with tin paper and bake for another 5 minutes. Out of the oven.

10. 

    Step10:The finished product is beautiful. Take a picture.

11. 

    Step11:It tastes good.