Cooking Steps

1. 

   Step1:Melt butter (it can be separated from water or heated directly). Add sugar powder. Stir in egg beater until it turns whit

2. 

   Step2:Crush the cooked yolk (it doesn't need to be pressed very thin actually

3. 

   Step3:Using cake powder can avoid low gluten flour and poor control of corn starc

4. 

   Step4:Pour the Matcha egg yolk into the butter. Stir evenly. Stir in the cake powder (the dough is dry). Knead several times to crush the egg yolk evenly. The picture is without Matcha powder. Forget to take it

5. 

   Step5:Put it in the refrigerator and refrigerate for an hour, then take it out. Rub it into a circle. Press it with your fingers to form (it is recommended to press it on the baking tray, because the dough is dry, easy to spread, and the pressing pressure should not be too large

6. 

   Step6:The temperature is about 150 ℃. Bake for 15 minutes. It's normal for the freshly baked margaritas to be a little soft. They will become loose in a short time