Cooking Steps

1. 

   Step1:Mix 110g butter softened at room temperature with 60g sugar powder. Beat with egg beater until the color is white, the volume is slightly expanded, and the paste is smooth.

2. 

   Step2:Break up the yolk. Add it to the butter in the previous step in several times. Mix well each time. Then add the yolk liquid in the next time until it is completely mixed. Then sift in the flour with low gluten. Mix it with a rubber scraper until it is even. No dry flour can be seen. Then shape it into a ball. Put it into a fresh-keeping bag. Refrigerate for 1 hour.

3. 

   Step3:One hour later, take out the dough. Sprinkle a thin layer of flour on the non stick step and the dough. Roll the dough into 0.2cm thick slices. Use a knife to cut the dough into several 4 * 7cm rectangles. Do not move after cutting. Put it directly into the freezer for about 30 minutes until the dough hardens. In this way, the biscuit skin can be easily separated. It will not be deformed due to movement.

4. 

   Step4:Move the biscuit skin and non stick cloth into the baking tray together, and sprinkle the almond slices on the surface. When the skin returns to normal temperature, put it into the middle layer of the preheated oven. Bake at 170180 ℃ for about 15 minutes, until the surface produces a slight golden yellow, and then it can be out of the oven.

5. 

   Step5:Making stuffing - mix the room temperature softened cheese and softened 40g butter evenly. Then add the sugar powder and Matcha powder and mix well. The stuffing is formed.

6. 

   Step6:Put the stuffing into the decoration bag and cut a small opening at the opening of the bag. Squeeze the stuffing on one biscuit and cover it with another biscuit.