Cooking Steps

1. 

   Step1:1 butter softens at room temperature. Add sugar powder. Stir until well blended. Add in the yolk. Stir well. Sift in low gluten flour, cut and mix well, and knead into dough. 4 take 50g dough and put it aside. Add tea powder to the remaining dough and mix well. 5. Put in the fresh-keeping film. Roll the Matcha dough into 25cm flakes. Try to ensure the shape is square. The other dough is rubbed into a stick shape, which is basically consistent with the length of the flake. Wrap the Matcha tablet outside. Keep the stick in the middle. Roll it round. Refrigerate it for 30 minutes and take it out. After freezing, cut into slices. Slightly trim the shape. Dip the toothpick in the water. Quickly dip the sesame seeds to the white edge. Don't worry about this step. Preheat the oven. Bake at 160 ℃ for about 20 minutes.