Cooking Steps

1. 

   Step1:Beat the softened butter with an electric egg beater. Add sugar powder to beat. Add egg liquid to beat. Sift in the low powder and mi

2. 

   Step2:Divided into three parts: 1 / 6, 1 / 3 and 1 / 2. Add cocoa powder, corn starch and Matcha powder respectivel

3. 

   Step3:Cocoa dough is divided into 5 parts. 4 big and 1 small. The big one is for eyes and ears. The small one is for nose. They are all rubbed into about 20cm long strips

4. 

   Step4:Take a piece of original dough and rub it into a long piece 20cm long, three times wider than the nose. Put a long piece of nose in the middle and cover it with another piece of original long piece

5. 

   Step5:Put two eye strips on the left and right sides. Then cover them with a piece of original long piece. Put two ear strips on top. Add a piece of Matcha long piece between the ears. Finally wrap around with Matcha dough

6. 

   Step6:Put in fresh-keeping bags. Roll gentl

7. 

   Step7:Slice after freezing and hardenin

8. 

   Step8:170 degrees. 2025 minutes. Until the edge of Matcha turns a little yellow