1. The butter is softened at room temperature, add powdered sugar, fine sugar, and beat with a whisk until the volume is fluffy and the color becomes lighter. Add the egg liquid in three times and beat evenly with a whisk. Each time you have to wait for the butter and egg liquid to merge before adding another time. The beaten butter is very fluffy and light. Lifting the whisk can form a sharp edge.
2. Divide the butter into 2 parts, one part is sifted into 80 grams of flour, 15 grams of corn starch, 5 grams of coconut flour, and the other part is sifted into 80 grams of flour, 15 grams of corn starch, and 5 grams of matcha powder. Mix them with a spatula. Even to no dry noodles
3. The two colors of batter are put together in a piping bag. At this time, preheat the oven and squeeze it evenly on the greased paper baking tray.
4. Put it into the preheated oven, the upper and lower tubes are 180 degrees, the second layer, 10~15 minutes (the time depends on the size of the cookie), bake until slightly golden, the last few minutes is best to keep aside, So as not to over-color
5. Take it out immediately after baking, and it will be very crisp when it cools. If you don’t take it out in time after baking, the preheating of the oven will over-bake and it may be burnt.
