2, prepare all the ingredients, butter slices soften at room temperature, and soft fingers will leave finger marks. The softened butter and powdered sugar are first stirred evenly with a scraper, and then the butter is sent to a fluffy state with an eggbeater.
3. Put the cooked egg yolk on the sieving net, crush and sieve, and then continue to send it with the eggbeater, so that the egg yolk and butter can be fully blended until fluffy. Sieve the low-gluten flour and corn starch, and cut and mix evenly with a scraper until there are no dry powder particles.
4. Divide the evenly stirred flour into three parts on average. One part is added with matcha powder and stirred evenly with a scraper, and the other part is added with cocoa powder and stirred evenly.
5. Divide all three pieces of dough into12g pieces, round them, put them on a baking tray, gently flatten them with your thumb, press out the thumb print, and the edges will naturally crack.
6, oven preheating 170 degrees. Put cranberries on primary color cookies, matcha and cocoa cookies with high-temperature resistant chocolate beans. After the oven is preheated, put it in and bake for 20 minutes. Take the cookies out of the oven and cool them thoroughly.