Preparation: 140g of low gluten flour, 80g of butter, 28g of granulated sugar, 0.5g of sea salt, 10g of egg wash, 3g of matcha powder (divided into 1g and 2g), 1g of cocoa powder.?

Practice:

1, soften the butter at room temperature, add granulated sugar, sea salt, mix well. Add the egg mixture and mix well, sift in the low gluten flour, with gloves to pinch and blend, knead into a ball.

2, divided into three groups, 40g plus 1g cocoa powder, 85g plus 2g matcha powder, 120g plus 1g matcha powder, respectively, kneaded standby.

3, first 40g of cocoa dough rolled into a round strip will 120g of matcha dough rolled sheet (strip and sheet length should be the same).

4, put the cocoa dough on the freshly rolled sheet and roll up, pinch the triangle . And then the last 85g of matcha dough rolled sheet, continue to wrap the pinch good triangle package plastic wrap into the ? Refrigerate for 25 minutes (here when rolling out the sheet on the top and bottom of a layer of plastic wrap is better to roll).

5, after freezing, take out the slices, put into the baking tray, upper and lower heat 165 degrees 15 minutes (oven temperature can be adjusted).

6, out of the oven to cool, avocado cookies are ready.