Christmas cookies

Cooking Instructions

1. Whisk together the cake flour and butter thoroughly.

   

2. Sift in the low-gluten flour and continue to stir until it becomes bran-like.

   

3. Add the egg mixture and continue to stir.

   

4. Eventually becomes the dough.

   

5. Divide the dough into 360g, 100g, and 20g portions.

   

6. Add 20g of dough to cocoa powder and knead well and knead into 20cm strips. Knead 100g dough with matcha powder and roll into 20cm strips.

   

7. First, put the cocoa strips in the refrigerator and freeze for 20 minutes, during which the matcha strips are shaped into triangles, dig a groove at the bottom, stuff the frozen cocoa strips into the tank, and freeze them in the refrigerator for 20 minutes.

   

8. Wrap the matcha cocoa dough in large dough and shape into squares.

   

9. Freeze in the refrigerator for half an hour.

   

10. After that, slice the frozen dough evenly. I cut a slice 8mm thick.

    

11. Bake in a preheated oven at 150 degrees for 20 minutes.