Ingredients: 270 g unsalted butter, 210 g icing sugar, 2 eggs, 530 g low gluten flour, 5 tsp green tea powder
make:
1, unsalted butter put room temperature to soften, eggs put at room temperature, no need to refrigerate.
2. Stir the softened unsalted butter and powdered sugar, beat well with a blender at medium speed until white.
3, add the beaten egg mixture three times and stir evenly.
4, After sifting the low gluten flour, add it to the basin, mix it roughly with a spatula, and then stir with a blender until even.
5, Take out half of the dough and put it in a plastic bag, this is the original dough.
6: Pour matcha powder into the other half of the dough, continue to stir until evenly, and place in another plastic bag. This is the matcha dough (see Figure 1).
7. Roll out the different doughs in the two plastic bags into a thin crust and refrigerate in the refrigerator for 1 hour.
8, after an hour, remove the original dough and matcha dough, if you feel that the dough is still thick, you can roll out a little thinner. Roll out the dough to the same thickness as much as possible.
9. Fold the two crusts together, place on baking sheet paper and gently press with a rolling pin until it fits.
10. Roll out the dough at both ends for easy rolling up and closing.
11. Roll the dough into a cylindrical shape with force on baking sheet paper (see Figure 2). Tighten the cylindrical dough.
12: Screw up the ends of the baking sheet and put the wrapped cylindrical dough in a cold room for 1 hour until firm.
13. After one hour, remove the dough, cut into thin slices 0.5 cm thick and place on baking sheet paper (see Figure 3).
14. Put in the oven, heat up/down at 180 degrees, bake for 12 minutes.
Figure 1
Figure 2
Figure 3