Cooking Steps

1. 

   Step1:After butter is softened, add sugar powder and stir evenl

2. 

   Step2:Add eggs to the butter. Mix well (better if the eggs are stirred twice), then add vanilla extract and mix well

3. 

   Step3:After sifting with low powder, put it into the butter past

4. 

   Step4:Knead until the butter and flour mix completely. Make dough. Refrigerate for half an hour.

5. 

   Step5:Make chocolate dough (tea paste dough). Low powder and cocoa powder (mixed tea powder) are sieved instead of low powder. Almond essence instead of vanilla extract.

6. 

   Step6:Make a chocolate dough (Matcha dough) in the same way. Refrigerate for half an hour.

7. 

   Step7:Roll the dough into a 1cm thick Rectangl

8. 

   Step8:Brush the chocolate dough (Matcha dough) with egg liquid as the adhesive, and then cover the chocolate dough with vanilla flavor dough. Make them stick tightly. Refrigerate the dough for half an hour until it hardens. Then cut into 1 cm wide strips.

9. 

   Step9:Brush the black and white strips with egg liquid, and then cover them with another black and white strip staggered. Cut into 0.5cm thick biscuits after sticking.

10. 

    Step10:If you brush 4 black and white strips with egg white and stick them together alternately, it's just like this.

11. 

    Step11:Put it in the middle of the oven and bake at 190 ℃ for 1215 minutes.