1. The ingredients are ready and the butter softens.
2. Soak the almonds in warm water for 30 minutes.
3. Add icing sugar and butter and mix well.
4. Use an electric whisk to whit.
5. Add whole egg liquid in portions and beat evenly.
6. Stir the hot water and matcha powder until there are no particles.
7. Divide the dough into 1/3 and 2/3 portions.
8. Add soaked almonds to 1/3 of the original dough and knead well.
9. Add 2/3 of the dough to the mixed matcha paste and knead evenly, then divide it into 2 evenly.
10. Put 3 pieces of dough in plastic wrap or fresh-keeping bag, and roll out into the same size, the last about 1 cm of dough. Put it in the refrigerator to harden slightly.
11. After taking out the dough, stack it into 3 layers according to the staggered folding method, and brush a little protein liquid on each layer to increase the viscosity. Wrap in plastic wrap and freeze and harden.
12. After taking it out, cut into slices about 0.8. Placed in the 9055 gold plate of the enrollment kitchen.
13. The middle layer of Baicui 5400 oven, 180 degrees, about 20 minutes.
14. Just take it out of the oven and let it cool.
Tips:Almonds can be cut 2-3 to a knife, don't cut too much. Don't freeze the dough too hard, otherwise it will be easy to chop.
