Cooking Steps

1. 

   Step1:Sift the low flour and sugar powder and mix. Put the butter into crumb shape.

2. 

   Step2:Add the egg mixture and knead it into a smooth dough.

3. 

   Step3:Divide the dough into 125g, 82G and 32g.

4. 

   Step4:Add 1 teaspoon of Matcha powder to 125g of dough, 1 teaspoon of low powder to 82G of dough, and 1 teaspoon of cocoa powder to 32g of dough. Knead evenly.

5. 

   Step5:Divide the cocoa dough into 5-4g dough for nose and 4 7g dough for eyes and ears. Take a 26G plain dough and rub it into strips about 20cm long. Press flat. Rub 4 grams of cocoa dough for the nose into long strips of the same length and put them on it.

6. 

   Step6:Take 12g of original dough, rub it into long strips, then press flat to cover it on the nose dough. Wrap it. Roll two 7g cocoa dough for eyes into thin strips. Press slightly flat. Place on both sides. Rub the remaining dough into long strips and press flat. Cover the eye dough completely. Wrap. Knead two 7g ears of cocoa dough into a thin strip and press it slightly. Put it on the dough vertically. Knead the dough between ears with 14g of Matcha dough and press it for a long time and then fill in.

7. 

   Step7:The rest of the Matcha dough completely covers the other combined dough. Refrigerate for 1 hour. Slice. 165 degrees. 15 minutes.