a. Put the butter softened at room temperature, add the powdered sugar b. Add the egg mixture twice. After each addition, use the egg beater to fully fuse the butter and egg mixture and then add the second time.
c. Sift the low-gluten flour, mix well and knead the dough into dough. D. The dough is separated by a ratio of 2:1 (add the red yeast powder while adding the matcha powder)
The red part is squashed into a cylinder, which can be rounded with a plastic wrap, then placed in a refrigerator with a plastic wrap and frozen for 40 minutes.
The green part is rolled into a square with a rolling pin. The frozen fixed red part is rolled into the green part and then frozen in the refrigerator for 30 minutes.
Take out the slice and put it in the baking pan. Sprinkle with sesame seeds, preferably press it to avoid baking.
The middle layer of the oven is fired up and down, preheated 165 degrees, and baked for 15-20 minutes.