Cooking Steps

1. 

   Step1:Soften butter in advance. Prepare all kinds of materials.

2. 

   Step2:Add 1 sugar powder and salt to softened 1 butter. Stir until smooth. Then add fresh milk and stir well.

3. 

   Step3:Mix the low powder and Matcha powder and sift them into the butter.

4. 

   Step4:Use a scraper to cut and mix the dough and refrigerate for 30 minutes. Not frozen.

5. 

   Step5:During the cold storage of dough, make 2 almond cream parts. Add sugar powder into the softened butter and mix well. Add the broken egg liquid three times. Mix smoothly.

6. 

   Step6:Put two drops of vanilla in the butter, then pour in the almond powder. Mix well.

7. 

   Step7:Put it into a mounting bag. Spare.

8. 

   Step8:Take out the refrigerated Matcha dough. Prepare a flower shaped and a small round cutting die. If there is no flower shaped die, you can also use a large and small round cutting die.

9. 

   Step9:The dough is covered with fresh-keeping film on the top and bottom Zero point five Pattern cutting die for cm thic

10. 

    Step10:Use a small round mold to cut off the middle part. Be careful in this step, so as not to crack the dough. The dough is too soft to operate. It can be refrigerated for a few minutes before operation. Drain into baking tray.

11. 

    Step11:Squeeze the almond cream ready for mounting into the middle of the doug

12. 

    Step12:Prepare a number of nuts, pistachios, almonds, loins, vines and everything. It's nice with more style

13. 

    Step13:The next step is to put nuts on the skin. Put a little pressure on the almond cream filling to avoid falling off easily after bakin

14. 

    Step14:Preheat the oven to 170175 degrees before dropping. 1215 minutes for the middle layer.

15. 

    Step15:Be careful when you transfer the oven to the baking net. It's easy to break.