Cooking Steps

1. 

   Step1:Melt butter in water to liquid. Add egg liquid, sugar powder and tea powder. Stir quickly. No pictures were taken because the butter melted in the water. The steps may not be well understood. Just take a big basin and fill it with hot water. Then put a bowl. Put a butter in the bowl. Stir until it dissolves.

2. 

   Step2:Then sift the low gluten flour into the green liquid just stirred.

3. 

   Step3:Mix them with chopsticks. Mix the flour by hand. If you feel touching, you can add some flour and continue to stir until it doesn't stick. Make the dough into a cylinder or a cuboid. (I prefer cuboids) then I can lay a plastic wrap on the table top. Put the dough on the plastic wrap and put it in the refrigerator for 45 minutes.

4. 

   Step4:Take it out at the end of the freezing time. Cut it into pieces. One is about 0.50.7cm. Don't cut too thick. When it's on the baking tray, the distance between the biscuits is probably far away. Because biscuits expand when they are baked hot. Preheat the oven at 150 ℃ for 5 minutes. Then put it into the baking tray and bake for 2025 minutes. A plate of delicious Matcha Cranberry biscuits will come out. It's good-looking and can give away. Thank you for watching.

5. 

   Step5:Succes