1. After the butter has softened at room temperature, pour in the fine sugar, beat continuously with an electric egg beater, and beat the butter until it expands in volume and becomes slightly lighter in color.

2. Add the beaten egg liquid in 2 times.

3. Beat the butter and eggs evenly with a whisk. Each time, wait until the butter and eggs are completely combined before adding the next time. The butter must be completely mixed with the eggs without separation.

4. Sift the low-gluten flour and matcha powder into a basin.

5. Use a rubber spatula to cut and mix.

6. Use a rubber spatula to continue stirring until all the powder is absorbed.

7. Place the dough on the chopping board and divide it into two pieces.

8. Roll the dough into a cylindrical shape, wrap it in plastic wrap (you can also put it directly on the plastic wrap and slowly roll it into a cylindrical shape, so it will not stick to your hands), and freeze it in the refrigerator freezer for 1 -2 hours.

9. Take out the completely frozen cylindrical dough and cut it into half centimeter thick discs with a knife.

10. Place the cut discs in the pan, cover the pan, turn the heat to the lowest setting and heat for 10-15 minutes.

11. The fire power is greater in the middle, and the position of each noodle is slightly moved halfway.

12. When the bottom turns dark color, turn over and continue baking for about 3 minutes.