Matcha Shortbread

Matcha Shortbread

1. Peanuts are fried and cooked and put in the grinding cup of the food processor

2. Powdered

3. Ejiao jujube cooked into jujube paste

4. Take out and pour on a plate

5. Stir evenly to form balls

6. Do the required amount

7. 90g flour plus 10g matcha powder

8. Mix and pour in 50g corn oil

9. Made into shortbread

10. 300g flour plus 2g yeast powder and 150g hydrated dough will be doubled in size

11. Take out the dough and vent it out, then roll it into a large noodle sheet and spread it with matcha pastry

12. Tightly wrapped around

13. Roll out with a rolling pin

14. After rolling it up, cut into sections, take a pasta and roll it out a bit, put on the peanut and jujube paste filling

15. Wrap and press flat

16. Preheat the electric baking pan and put the raw embryo

17. Just cook on both sides