Cooking Steps

1. 

   Step1:After butter softens at room temperature, add sugar powder. 2. Stir the sugar powder and butter until smooth. 3. Divide the egg liquid into 2-3 parts, and then add them in several times. Each time, make sure that the egg liquid and the mixture are fully integrated before adding the next time. 4. Sift in 65g of low gluten flour and mix evenly. 5. Knead into a smooth light colored dough.

2. 

   Step2:Dark dough. The operation is the same. At last, sift 60 grams of low gluten flour and 5 grams of Matcha powder.

3. 

   Step3:7. Roll the two kinds of dough into a rectangle with a thickness of 1cm and the same size. 8. Brush a layer of egg liquid on the surface of the light colored skin. 9. Put the dark face on the light face, stick the two faces together, wrap the plastic wrap and put it in the refrigerator for half an hour. 10. Cut the frozen bicolor into long strips about 1cm wide. 11. Take out a long strip and put it flat. Brush with egg white. 12. Take another long strip and stick it on it in the opposite direction to form a cross section with staggered checkers. 13. Continue to refrigerate for half an hour. Then cut into small pieces about 1cm thick. 14. Pad the baking tray with oil paper. Place the cut pieces evenly. Preheat the oven at 170 ℃. Place the baking tray in the middle of the oven. Bake for 20 minutes on the upper and lower fir