|Fine granulated sugar||40g|
After the butter has softened, add the fine sugar and beat it with an egg beater until the volume is bulky and the color is slightly lighter_
Add the mixed whole egg liquid in three portions, and wait for the egg liquid and the butter to be completely mixed before adding it_
Add milk and send it. I sent too much water and oil to separate, added a spoonful of low-gluten flour and remedy it back_
Add the sieved low-gluten flour and matcha powder and mix evenly with a squeegee_
Add raisins and coconut and mix well into a dough. Do not stir too much to create gluten_
Put a layer of plastic wrap on the cutting board. I put a fresh bag directly to prevent the dough from sticking to the board.
Use a rolling pin to cut into a 1cm piece and cut into small squares. I didn't have a serious look, so the finished product is not very good looking.
Spread the oil on the baking tray, place the top piece, and place in the preheated oven. The middle layer of 180° can be 15~20 minutes.