1. Prepare the ingredients, melt the sugar in the milk in advance and set aside
2. After softening the butter. Beat the butter until the color turns white
3. Add sugar and milk in portions, mix well with an electric whisk
4. Sift the matcha powder in, mix well, put the milk powder in, mix evenly with a spatula
5. Sift the low flour
6. Mix evenly with a spatula
7. Evenly knead into round balls
8. Press flat and use a biscuit mold to press out the pattern. It is easy to deform at this time, because it can squeeze cookies. Put it in the refrigerator and freeze it, then remove the edge
9. Then take a piping mouth and press it down in the middle, it will be empty in the middle when you pick it up
10. As shown in the figure, the upper and lower pipes are preheated to 160 degrees.
11. Bake at 160°C for 15-20 minutes. Cover with tin foil after coloring. This is a good test.
12. Melt the white chocolate and squeeze it on the cookie, then sprinkle with sugar beads
13. The Christmas wreath biscuits are complete.
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