1. Soften the butter at room temperature in advance, add the powdered sugar and beat with a whisk until the powdered butter and powdered sugar are completely integrated.
2. Add half of the beaten egg mixture and continue beating until the butter and eggs are integrated. (Leave half of the egg liquid to brush the biscuit base)
3. Sift in low-gluten flour.
4. Make a smooth dough by hand.
5. Divide the dough into three large, medium and small doughs.
6. Add 8 grams of matcha powder to the largest dough to form a green matcha dough.
7. Then add 5 grams of cocoa powder to the smallest dough to form a cocoa dough.
8. And good three-color dough.
9. Put the original dough into a long cylinder with a diameter of about 2cm with the help of plastic wrap, and freeze it in the refrigerator for six or seven minutes.
10. Roll out the matcha powder dough into slices and wrap it in the frozen original dough.
11. Roll it up and round it, and put it in the refrigerator for six or seven minutes.
12. Finally, roll out the cocoa dough, wrap it in the frozen matcha dough and knead it into a round, and freeze it in the refrigerator for about 20 minutes until the dough becomes hard.
13. Take out the frozen dough and cut it into 0.5cm slices with a knife.
14. Arrange evenly on the baking sheet.
15. Brush with a thin layer of egg wash.
16. Sprinkle some black sesame seeds on the side of the white dough. Preheat the oven to 170 degrees.
17. After sprinkling the sesame seeds, put it in the middle of the oven and bake it at 170 degrees for about 17 minutes.
18. The finished product is out of the oven, waiting to be cooled but sealed and stored.
Tips:The whole operation process can be operated with the help of plastic wrap, which will make it easy to operate.
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