1. Melt the butter at room temperature in advance, add sugar and salt, and beat with an electric whisk until the color becomes lighter.
2. Add the whole egg in 3 times and continue to beat until it is completely absorbed and melted and the butter expands in volume.
3. Sift in low-gluten flour and milk powder, stir evenly with a spatula, and knead into a dough.
4. Take half of the dough, add matcha powder and knead into a green dough.
5. Divide the kneaded dough into 18 grams of green dough, and divide the original color into 12 grams of dough for use.
6. Add the red yeast rice and black sesame seeds to the white bean paste filling and mix into a ball to make a red core.
7. Divide the red core into 25g filling cores and knead them into round balls for later use.
8. Take a raw-color dough, press it into a circle, wrap it in a filling core, and knead it for use.
9. Take another green dough and wrap the original color noodle filling evenly.
10. In a bowl, add matcha powder to water and mix thoroughly, and use a brush to draw on the cake base.
11. Preheat the oven in advance, and bake for 15 minutes at 170 degrees.
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