1. Cut the butter into pieces and let it soften at room temperature.
2. Add sugar and powdered sugar to the butter and beat until the color becomes lighter.
3. Add the egg liquid in two batches and beat until the egg liquid and butter are completely blended. Add the sifted low powder, gently cut and mix with a rubber spatula.
4. Divide the batter into half, add matcha powder and cocoa powder separately.
5. The well-mixed batter is put into a piping bag with a chrysanthemum mouth, and the shape is extruded.
6. Put it in the preheated oven at 175 degrees and bake for 10-15 minutes.
