Cooking Steps

1. 

   Step1:Butter is softened and stirred evenly with sugar. I usually use a scraper to pound it into mud and stir it evenl

2. 

   Step2:Pour in the egg mixture twice and mix well. If it's over 30g, don't add it again. It's not easy to shape it late

3. 

   Step3:Add almond slices and stir wel

4. 

   Step4:Put in the Matcha powder. The exquisite can be filtered in with a siev

5. 

   Step5:Put in low gluten flour or sif

6. 

   Step6:Use a scraper to stir evenly. You can't see the white powder

7. 

   Step7:Put the batter in the stainless steel bowl in the center of the plastic wrap. It is in a straight line

8. 

   Step8:Put the batter in a ball with both hand

9. 

   Step9:Hold the plastic wrap with both hands and press down to form a cuboid. At the same time, prevent the batter from overflowin

10. 

    Step10:Put the batter into the biscuit mould. Push it in with the middle and index finger

11. 

    Step11:The point is coming. Be sure to lift up the batter to see if there is any gap between the bottom batter and the bottom batter. If there is, put back the mold and continue to push. Push left and right sides

12. 

    Step12:When the bottom is tight, put the mold back. Lift the plastic wrap and close it up and fold it u

13. 

    Step13:Put it in the freezer. Freeze for an hour. Remember it's freezing.

14. 

    Step14:Take it out after freezing for an hour. At this time, preheat the oven at 170 ℃ for 5 minutes. Then, start slicing and put it on the baking tray covered with oil paper. I can cut 17 pieces of this recipe. One baking tray is just right

15. 

    Step15:Put in the preheated oven (preheat 170 ° 5 minutes) for 8 minutes. First 150 ° 4 minutes, then 140 ° 4 minute

16. 

    Step16:Take out. To be coole

17. 

    Step17:Just pac