1. 100 grams of unsalted butter softened at room temperature, lightly beat with a whisk, and mix well.
2. Sift in 25 grams of powdered sugar.
3. Continue to beat with a whisk and mix well.
4. 36 grams of whole egg liquid, add in three times and mix well.
5. Remember to use the whisk to mix well before adding egg liquid.
6. Put 70 grams of low-gluten flour, 15 grams of corn starch, 30 grams of milk powder, and 6 grams of matcha powder, all together and mix well.
7. Sift all the powder and add.
8. Use cutting and pressure mixing to mix evenly.
9. Just mix in this evenly mixed state.
10. Put the batter into a piping bag and squeeze it evenly into a strip.
11. Preheat the oven at 160℃, 10 minutes in advance, and bake for about 10-13 minutes. Remember to add a baking tray on the upper layer for the last 3 minutes, which can effectively prevent the matcha from discoloring.
12. After baking the matcha cookies, take out and let cool for later use.
13. Take 50 grams of white chocolate, chop it, and melt it into a silky state with insulated water, and put it in a piping bag for later use.
14. If you eat it directly, it tastes very good.
15. Squeeze the white chocolate sauce on the biscuits and put the two biscuits together.
16. Chocolate sandwich matcha cookies, finish O(∩_∩)O haha~.
17. The milk is full of flavour, so crispy and dregs, like it!
18. The matcha cookies that are crisp to the point of dregs, sandwiched with mellow white chocolate, match perfectly! ! !
Tips:For eggs, remember to use room temperature eggs. If you use refrigerated eggs, the temperature will be lower, and the butter will clump when you stir it in.
