Cooking Steps

1. 

   Step1:Soften butter at room temperature and beat with sugar until whit

2. 

   Step2:Add eggs. One by one, fully fuse and then add the nex

3. 

   Step3:Milk should also be added in small amount and several times until it is fully absorbe

4. 

   Step4:Butter paste in two part

5. 

   Step5:A portion of butter paste. Bask in 180g of low gluten powder and 20g of Matcha powder. Mix with a scraper until there is no dry powder.

6. 

   Step6:Sift 200g of low gluten powder into a portion of butter past

7. 

   Step7:Matcha dough complet

8. 

   Step8:Original dough complet

9. 

   Step9:Put the flower mounting bag on the baking paper. Put it into the oven at 170 ℃ for 18 to 20 minutes. Be careful not to bake.

10. 

    Step10:Matcha and original biscuits are finished. Feel that the batter is dry and can be adjusted by adding a little egg liquid. Add a little.