1. Matcha meringue dough method: butter softened at room temperature, add powdered sugar and mix well
2.
Add sifted low-gluten flour and matcha powder, mix well until there is no dry powder
3. Roll into a cylindrical shape and freeze in the refrigerator for half an hour
4. Puff dough method: mix milk, butter, and salt together
5. Heat and stir until the butter and sugar have melted, boil until boiling, then add the sifted low-gluten flour, stir quickly, stir until the bottom of the pan forms a crispy rice, then remove from the heat
6. When the temperature of the batter cools to about 60 degrees, add the egg liquid in portions and mix well
7. When using a spatula to pick up the batter, it is in an inverted triangle shape and will not slip off, so there is no need to continue adding egg liquid
8. Pack two piping bags
9. The body of a squeezed tortoise
10. Another squeezes the heels of the head
11. Take out the frozen puff pastry
12. The slice covers the tortoise's body
13. Put it in the middle layer of the preheated oven, first use the upper and lower fire to 210 degrees, bake for 10-15 minutes to shape the puffs, then turn the upper and lower fire to 180 degrees, and bake for 10-15 minutes
14. Take out the baked puffs and let them cool, poke a hole in the bottom, whip the whipped cream and fine sugar into cream, put it into a piping bag, and squeeze it into the tortoise. Finally, draw the eyes and make the cute little tortoise. Alright!
