1. Cut the butter into cubes and leave it at room temperature for ten minutes, add powdered sugar, and beat
2. Beat until the volume becomes larger and the color becomes lighter. Sift in low-gluten flour, cornstarch and matcha powder
3. Stir evenly, stir more, the color should be even
4. Put the matcha dough into the piping tape
5. Use a suitable piping nozzle to squeeze out a strip and squeeze it on the baking tray. After squeezing, heat the middle layer of the oven at 180°C for 12 minutes
6. Wait until the biscuits are baked and the chocolate beans melt in water
7. Matcha biscuit dipped in chocolate on one end
8. After dipping in the chocolate, place it on the iron rack and let it cool. After it is cold, it can be sealed and stored
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