1. Prepare the ingredients, mix cornstarch, low-gluten flour, and matcha powder and sift
2. Mix the whole egg liquid, whipped cream, and sugar powder with a manual whisk
3. Add low-gluten flour, matcha powder, and cornstarch and mix well (the batter is too dry and will not affect it, you need to add butter later)
4. Salted butter melts in water
5. Add melted salted butter, pour in (step 3), mix well
6. Put the batter in the refrigerator for 30 minutes, then take it out to warm it up
7. Spread the matcha batter on the square tile or round tile mold, and spread it with greased paper (the greased paper cannot be ignored)
8. Preheat the oven to 190 degrees, the middle layer is heated to 170 degrees, and the heat is lowered to 150 degrees. Bake for 7-8 minutes.
9. White chocolate chopped and melted in water
10. Add butter and matcha powder, mix well and cool
11. Put the prepared matcha chocolate sauce into the piping bag
12. Matcha chocolate sauce squeezed on the biscuits
13. Take another piece to cover and finish
Tips:1. Salted butter is used in the recipe. If not, add a little salt to combine the sweetness.
2. The temperature of the oven is for reference only, and the quantity of finished products is more recommended to be halved.
3. This type of biscuits is sweeter and tastes perfect with tea
