Postcard cookies

Use the paddle-shaped tip of the chef's machine to stir the softened butter in the bowl until the butter turns into a creamy shape. No way. With such a large amount, I'm afraid I won't be able to endure ACA without using the chef machine. If you make a small amount, use an electric egg beater.

Add powdered sugar, mix well, and add salt.

Pour in egg liquid and condensed milk in portions and mix well.

The butter is very fluffy and white. The color of this photo of mine is very distorted. It should have been white, but it still looks very heavy yellow. I would like to emphasize that the color of butter at this time is white!

If you make a small amount, sift in the low flour directly and mix well. I first divided the low flour into two portions of 150g and one portion of 200g. Add matcha powder and cocoa powder to two 150-g portions respectively, and sieve and mix well.

Divide the butter into two portions of about 135 g and one portion of about 170 g, and put them into two portions of 150 g and one portion of 200 g respectively.

Mix well separately to form a piece of primary color dough, a piece of matcha dough, and a piece of cocoa dough. Note: Depending on the weather, the state of the mixed dough will vary. If it is summer and the dough is soft, slightly flatten the dough, cover it with plastic wrap, and place it in the refrigerator for more than one hour. If it is winter and the dough is hard after mixing, you can omit this step.

Place the dough on the cooking table sprinkled with dry powder, gently knead it with your hands to make it soft enough to shape, rub it into a cylinder shape, roll it out into a flat rectangle, roll it until it is twice larger than the original dough, and then rotate it 90 degrees, observe the state of the dough, gently sprinkle on the dry powder if necessary, and roll it into a square with a rolling pin. You can't just rotate it once, but rotate it 90 degrees multiple times, roll it out slowly, sweep off excess powder with a brush, cover it with plastic wrap, and place it in the refrigerator for at least 1 hour. Note: Be sure to roll the dough according to this description, otherwise it will easily crack because the dough is not malleable.

Place the model on the refrigerated dough sheet and apply vertical force with your palm, pressing one piece at a time. Re-knead the pressed dough into a ball (secondary dough), repeat the steps of freezing and rolling, and then press again.

Place the pressed biscuit kernels into a baking sheet lined with oil paper. This is the shape of a cookie on one of the baking plates. At first, I was not proficient in pressing letters, and I have repeated it many times. Put it in an oven preheated at 170 degrees and bake for 10 to 15 minutes (please adjust the time according to the actual situation. Each plate of my cookies has been baked for 10 to 11 minutes), and the golden color appears on the bottom edge of the cookies. After baking, take it out and let it cool before transferring it to a cooling rack to cool thoroughly.