Cooking Steps

1. 

   Step1:1. Butter slices softened at room temperatur

2. 

   Step2:2. Sift in sugar powde

3. 

   Step3:3. Stir evenly with a rubber scraper until you can't see the white sugar powde

4. 

   Step4:4. Use the electric egg beater to adjust to the second gear and beat for 2 minutes (the degree of beating determines the crispness of the biscuit

5. 

   Step5:5. Add the whole egg liquid twic

6. 

   Step6:6. Mix evenly every tim

7. 

   Step7:7. Sift in tea powder and low gluten flou

8. 

   Step8:8. Mix with a rubber scraper until the powder is invisible

9. 

   Step9:9. Put it into a plastic bag or film. Put it into the model to shape. Put it into the refrigerator for 1 hour and 15 minutes

10. 

    Step10:10. Take out the frozen biscuit embryo from the fresh-keeping bag, and then put it into the model. Each time the biscuit embryo is exposed outwards about 0.5cm thick, and start slicing. (it is easy to deform the biscuit embryo by pressing the biscuit embryo directly by hand because of the temperature of the hand, so it is convenient for the sake of beauty and cutting. This method is the best.)

11. 

    Step11:11. Spread the oil absorption paper on the baking tray and place the biscuits in order. The biscuits should have a proper space between them, because the biscuits will expand during the baking process. The space is too close and it is easy to stick. Preheat the upper and lower layers of the oven 180 ° for 5 minutes. Place the pan in the middle of the oven. Bake at 160 degrees up and down for 20 minutes. Color the edges.

12. 

    Step12:This is a Matcha cookie with cranberrie

13. 

    Step13:Pure finished picture of Matcha cookie