Cooking Steps

1. 

   Step1:Soften butter at room temperature, add sugar powder and stir with electric egg beater until light and feathery.

2. 

   Step2:Break up the eggs. Then add the egg liquid into the butter twice. Each time, it should be fully blended with the butter before adding the next time.

3. 

   Step3:Sift in the low gluten flour and mix with a scraper to make a uniform dough. At this time, the dough is a little sticky.

4. 

   Step4:Take out half of the dough and put it aside. Sift the remaining half into the tea powder. Use a scraper to mix it into green dough. The color is even. Do not over mix.

5. 

   Step5:Take out the dough of two colors and put it on the chopping board (both the chopping board and hands are slightly sprinkled with flour to prevent sticking). Knead it slightly. Don't overdo it. Otherwise, there will be no marble pattern.

6. 

   Step6:Knead the dough into a long cylinder, wrap it with plastic wrap, and refrigerate it for half an hour.

7. 

   Step7:Take out the dough in half an hour. Slice it into small round pieces about 0.7cm thick. Put them in the baking tray with baking paper. Preheat the oven at 175 ℃ for 10 minutes. Put in the baking tray. Bake for 20 minutes.

8. 

   Step8:The second time I made some patterns, it's ok... The first time I didn't have marble patterns. At most, it's a two-color biscuit. The color of good Matcha powder is good. There is still a color difference in the picture. And a Matcha Qifeng cake roll. Next time.