Cooking Steps

1. 

   Step1:Prepare the ingredients and weigh them.

2. 

   Step2:Butter is cut into small pieces and softened at room temperature. Add sugar powder.

3. 

   Step3:Use the electric beater to beat the butter until it becomes bulky and fluffy. The color turns white. Add the tea powder.

4. 

   Step4:Continue to stir well. Add sifted low gluten flour and almond powder

5. 

   Step5:Use a silica gel scraper to mix the flour evenly. Don't over mix it, so as to avoid gluten.

6. 

   Step6:Put the flower mounting bag into the flower mouth. Put the batter into it to squeeze out the air. I use the silica gel flower mounting bag. It's easier to squeeze.

7. 

   Step7:Prepare a baking tray. Extrude the pattern you want on the baking tray. When extruding the pattern, do not stick the flower mounting mouth on the oilcloth. Leave a distance of about 1 cm. Use a little force with your hands down. When finishing, look forward to pressing down and then lifting up. The cookie is finished. Pay attention to the size of the extruded batter as much as possible to avoid uneven heating during baking.

8. 

   Step8:Put it in the preheated oven. Heat the middle layer up and down 180 degrees for about 15 minutes. Pay attention to the last five minutes.

9. 

   Step9:Stop baking after the edge is colored. Remove and let cool.

10. 

    Step10:The finished product. The crumbs are dropped. It's very delicious.

11. 

    Step11:I have made several flavors. In addition to the Matcha, there are also cocoa flavors. The original flavors. Each one is very delicious.