1. Pour the softened butter into a large bowl, add powdered sugar, and mix it with a whisk to prevent it from splashing when whisking
2. Beat the butter and powdered sugar until they are completely mixed, then add the egg liquid in two portions, and then add the next time after mixing, until it becomes a delicate state.
3. Divide the whipped butter into four equal parts, take one of the four equal parts, sift 85g low-gluten flour and 10g matcha powder, stir evenly with a spatula, and then knead the dough into a non-dry and not hard state , The matcha dough is ready
4. In the same way, knead the original, purple potato, and pumpkin flavors into dough
5. Knead the four kinds of dough slightly by hand and arrange them side by side into the plate
6. Use a ball picker to dig from one side to the other
7. Press it slightly with your hands, and buckle into the baking tray, then put it into the preheated oven, bake at 165 degrees for 25 minutes, and the simulated ice cream cookies are ready.
