1. Pour the glutinous rice flour into a large bowl, then pour in cornstarch and white sugar, while stirring, pour in pure milk, and stir until completely combined
2. Cover with a layer of plastic wrap, pierce a few small holes with a toothpick, put it in the steamer and steam it completely. The steaming time depends on the size of the bowl used.
3. After steaming, take it out, add the butter while it is hot, and then use a spatula to keep stirring until it is completely mixed
4. Cover tightly with a layer of plastic wrap and put it in the refrigerator for one hour
5. Soften the butter in the cookie-making part in advance, put it in a bowl, pour in soft white sugar, and whip until light yellow
6. Add the egg yolks to the bowl three times, wait until they are completely mixed, and then add the next time until they are completely mixed
7. Pure milk is also added in small amounts several times. After it is completely mixed, add it again until it is completely mixed and light yellow.
8. Sift the low-gluten flour and matcha powder into a bowl, do not knead the dough with your hands, use a spatula to mix evenly
9. Use your hands to quickly divide the dough into 20g small doses, and divide the filling into 10g small doses.
10. Take a cookie dough and press it into a small bowl with your hands
11. Put the filling into the biscuit base, use the tiger's mouth to help seal it, slowly push up, close the mouth tightly, and then hold it tightly with your hands.
12. Knead it round, put it in the baking tray, and then flatten it slightly with your fingers
13. Put it in the preheated oven and bake at 200°C for 15 minutes. After taking it out, wait until it cools down before eating.
