1. The ingredients are ready.
2. The butter is softened at room temperature. Add powdered sugar three times and whip into a feather shape.
3. Add the egg yolk and stir well.
4. Sift in low flour and cut into dough with a spatula.
5. Take 65g of the original color dough and set aside for later use, add matcha powder to the rest of the dough and knead well.
6. Roll the matcha dough into a 0.3cm-thick noodle, and knead the original color dough into a long strip. Roll up the raw dough with a dough sheet. Spheronization.
7. Keep in the refrigerator. It takes 20 minutes.
8. Dip the toothpicks in water and paste sesame seeds on them. Preheat the oven at 160 degrees and bake for 17 minutes. I cut thin slices, and cut thick ones. You can increase the temperature or extend the time.
Tips:Don't use whole egg liquid, it must be crispy with egg yolk. The quality of matcha powder is very important, don't be greedy for cheap.
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