Tea cookies

1

Prepare the material. Just break the eggs

2

It'll be softened in the butter room

3

Put butter on an egg-beater

4

The egg drops three times during the butter, every time it's all mixed with butter

5

Sifting of flour (tea powder earlier and low powder mixed)

6

The flour is evenly mixed with a mixer razor

7

Put the pasta in the bag

8

Squeeze the cookies in the grill with the oilpaper

9

Put the oven in a pre-heated oven. Fire 190 degrees, 10 minutes, five minutes

10

PUT COLD COOKIES IN A SEALED BOX AND TAKE THEM OUT WHENEVER YOU WANT

11

I'm sorry

1. The original recipe calls for 10g of matcha powder, but I only used 8g to suit my own taste. 2. When creaming the butter, do not beat it until it is too airy; keep the beating time to about 2 minutes. I over-creamed the butter a bit today, which directly affected the appearance of the cookie patterns. 3. Powdered sugar reduces the spread of the dough, helping to maintain the patterns; granulated sugar adds crispness to the cookies. Both are indispensable. 4. For the dough needed for two baking trays, you can leave the second portion in the piping bag. Once the first tray is baked, remove the cookies to a cooling rack. There is no need to change the parchment paper; you can pipe the cookies directly onto the paper used for the first batch. It won't cause any issues.