1. After the butter is softened, add sugar, beat with a salt whisk until the volume is puffy, add the whole egg liquid and beat evenly
2. Sift in low powder, milk powder, matcha powder
3. Stir it into a moist batter
4. Knead into round shapes and place them in a baking pan lined with greased paper (this material is 9 cakes, I made it a little thicker, a few more thin ones)
5. Use your finger to press a pit in the middle of the cake (if you want to put more jam, press the bigger pit)
6. Fill up the jam (I am strawberry jam)
7. Put it in the preheated oven, and heat the middle layer up and down at 180 degrees for 17 minutes.
8. Finished picture (I took a picture at night, the color does not look green enough) I used Wakatake Matcha
9. This is a photo taken after eating a few in the morning, the color seems to be much better
Tips:Pay attention to the heat when baking matcha biscuits, so as not to be too dark and affect the color of the matcha itself
