Cooking Steps

1. 

   Step1:First, mix the sugar powder, the whole egg liquid and the light cream evenly, then add the tea powder and continue to mix until the tea powder and the egg liquid are completely integrate

2. 

   Step2:Then add corn starch. Mix low gluten flour and salt evenl

3. 

   Step3:Butter over low heat to full fusio

4. 

   Step4:Pour into the dough and mix well. Cover with plastic wrap and refrigerate for 30 minutes

5. 

   Step5:Put a piece of oiled paper under the tile mol

6. 

   Step6:Use a spatula to smear the paste on each mold. Then cover it with a layer of oil paper. Use a spatula to scrape the paste on the oil paper and put it into the refrigerator to freeze for 1 to 2 minutes (because the paste is easy to soften in summer

7. 

   Step7:Then tear off the top layer of oiled paper. Take off the mold on the baking tra

8. 

   Step8:Heat the oven at 170 degrees. Heat the oven at 150 degrees. Place the baking tray in the middle layer and bake for 7 to 8 minutes

9. 

   Step9:Because I'm cross baking, the color on the picture will change. But the production process is exactly the same. Only the taste is different. Bake the biscuits until they are cool, then add the stuffing.

10. 

    Step10:White chocolate melts in water. Pay attention to the temperature of the fire. Mix the melted chocolate with Matcha powder and butter, that is, put it in Matcha tile biscuit. Mix the chocolate without Matcha powder directly with butter, and use it in the original tile biscuit.

11. 

    Step11:Made chocolate stuffing. Put them into flower mounting bags respectivel

12. 

    Step12:Matcha chocolate stuffing squeezed in two Matcha flavored biscuits. It's Matcha chocolate lover biscui

13. 

    Step13:White chocolate with stuffing in the middle of the original biscui

14. 

    Step14:The lovers' biscuit is very nice. You can enjoy it.