1. Prepare the required materials
2. Mix low-gluten flour, milk powder, matcha powder, mix well with a whisk
3. The butter is softened at room temperature in advance, and the electric whisk is whipped at low speed until it is smooth. Add the egg whites in two portions, each time using a whisk until it is completely absorbed
4. Put in powdered sugar and beat with a whisk until it is smooth and without particles
5. Sift in a mixture of low powder, milk powder, and matcha
6. Use a spatula to mix up and down evenly
7. Put it in a piping bag, the piping nozzle is a medium-sized eight-tooth piping nozzle
8. Squeeze a ring in the baking tray
9. Preheat the Hai's oven, 150 degrees, upper and lower fire, middle level, 12 minutes, bake it out and let cool
10. The white chocolate melts in warm water, pick up the cookie and dip the white chocolate on the side.
11. Then decorate with Christmas candy beads
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