Formula: 50 grams of butter, 25 grams of powdered sugar, 43 grams of whipped cream (at room temperature), 69 grams of low-gluten flour, 25 grams of corn starch and 2 grams of matcha powder.

Exercise:

1, butter softens at room temperature (soft state that can be directly pressed to the bottom by hand), add powdered sugar, and beat well with an egg beater;

2. Add whipped cream several times, and then add the next time until fluffy and white;

3. Sift in low-gluten flour and corn starch and mix well. Add matcha powder to half of the original dough and stir well.

4. Put the 8-tooth medium-sized flower nozzle into the paper bag, then put half of the batter of two colors into the paper bag, tidy it up, squeeze it into the baking tray, and put it in the refrigerator 15 minutes;

5. Preheat the oven and bake at 160 degrees for about 20 minutes. (The oven temperature can be adjusted according to the actual situation. )