1. Pour the powdered sugar and softened butter into a basin, and use a whisk to roughly mix
2. Use an electric whisk to whip it up a bit
3. The egg liquid is added to the butter basin in 3 times, each time it is added, it must be mixed thoroughly with an electric whisk before it is added to the next time.
4. Then sift the low powder and matcha powder into a basin
5. After roughly mixing with a spatula, add almond flakes. Put on disposable gloves and mix the dough roughly evenly without seeing the dry powder.
6. Then use Xuechu’s biscuit mold to reshape, wrap it in oil paper and put it in the freezer for about an hour (the weather is too hot, causing my butter to soften badly, so please try to speed up when you do it in the summer)
7. After freezing, take out the slices (the oven is preheated at 175 degrees)
8.
Put it in the middle of the oven and heat up to 175 degrees, lower the heat to 161 and bake for about 20-23 minutes.
(The temperature is for reference only, because the temperature difference of each oven is different)
