Cooking Steps

1. 

   Step1:Soften butter at room temperature and beat. Add sugar and beat until it is loose and white. Add egg liquid three times. Beat quickly with egg beater to a uniform paste.

2. 

   Step2:Sift the low gluten flour and baking powder together into the butter bowl. Grab the dough evenly and divide it into two parts. Add the sifted Matcha powder and mix it into Matcha dough.

3. 

   Step3:Put the dough into the fresh-keeping bag. Roll the dough into the same size skin with a rolling pin. Cut the bag and roll the two pieces of skin together to form a cylinder. Wrap the fresh-keeping film and refrigerate for about 30 minutes.

4. 

   Step4:Cut it into pieces about 0.8cm thick with a knife. Each piece should be the same thickness.

5. 

   Step5:Preheat the oven at 160 degrees. Arrange the biscuits on the tin paper baking plate. Bake in the middle of the oven for about 20 minutes.

6. 

   Step6:Put out the fire and simmer for about 10 minutes. Pay attention to the observation when baking in different ovens. Don't scorch.