Cooking Steps

1. 

   Step1:60 g salt free butter. Soften at room temperature until the fingers can easily press out the pit. Stir until it is light yellow.

2. 

   Step2:Add 50 grams of sugar powder.

3. 

   Step3:Stir until well mixed.

4. 

   Step4:The egg white is 60g. First, stir it a little. It's mainly to break the gluten. Then add it several times. Every time you add the egg white, stir it evenly and then add the egg white.

5. 

   Step5:If the egg white is caked after being added, it can be stirred in hot water for a while, and it will melt away.

6. 

   Step6:Sift 60g of low gluten flour and 4G of Matcha powder.

7. 

   Step7:Mix well. (if you want to make the original flavor, just change the Matcha powder into low gluten flour.).

8. 

   Step8:Use the mold to make the biscuit shape (if there is no mold, try cutting a small mouth with the flower mounting bag and extruding it into a square shape.)

9. 

   Step9:Preheat the oven in advance. Bake at 150 ℃ for 912 minutes or so. Take out the biscuits after the edges turn yellow slightly. The biscuits are very thin. Observe the status of the biscuits. Cool them for standby.

10. 

    Step10:Melt 50g white chocolate in hot water.

11. 

    Step11:Cream cheese 50g in hot water. Mix the melted chocolate together.

12. 

    Step12:Squeeze the chocolate stuffing on the biscuit and cover it with another biscuit.

13. 

    Step13:Matcha lovers complete o (∩)_ ∩)O。

14. 

    Step14:By the way, make some original white lovers. Just change the Matcha powder in the formula into low gluten flour.

15. 

    Step15:White lovers complete o (∩)_ ∩)O。

16. 

    Step16:Take beautiful pictures.