1. After the butter is sufficiently softened, add all the butter and all the sugar to the container.
2. Use a manual whisk until the butter and white sugar are completely dissolved.
3. Add the egg liquid several times in small amounts, and each time you beat until the egg liquid and butter have no oil-water separation, then add the next egg liquid.
4. Add the flour + other flours of the three kinds of dough to the corresponding gram of butter according to the proportion of the above materials to make three kinds of dough.
5. First, shape the original dough into a cylindrical shape by hand, and put it in the freezer for a while. At this time, roll the matcha dough into thin slices.
6. Wrap the matcha noodles in the original cylindrical shape.
7. In the same way, wrap the cocoa noodles in the matcha cylindrical shape, wrap them in plastic wrap, and freeze them in the refrigerator for at least two hours.
8. After the frozen cylindrical dough is taken out of the refrigerator, after a while to warm up, use a knife to cut into biscuit slices of the same thickness.
9. Put black sesame seeds for garnish.
Tips:In the middle of the oven, bake at 175 degrees for 20 minutes.
