Matcha red bean paste butter sandwich, a comforting dessert, one bite is soul-stirring after refrigeration.

80 grams of unsalted butter, softened to room temperature and mixed evenly, then stirred with a spatula until it forms a uniform paste.

Sift in 40 grams of powdered sugar and 1 gram of fine salt.

Then mix it evenly with a spatula.

1 egg yolk, mixed with a spatula.

110g of low-gluten flour, 10g of almond powder, 5g of milk powder, and 10g of matcha powder—first mix them together, then sift and add.

First mix evenly with a spatula, then gently form into a ball by hand.

Place oil paper on the mat and roll out a thin sheet to 3-4mm thick.

Freeze for 30 minutes to set.

After setting, take it out and cut it into pieces of the same length and width.

Place a baking mat on the baking tray, and spread it evenly.

Preheat the oven to 165℃ in advance, and bake for about 12-14 minutes.

Let it cool completely after taking it out of the oven and set aside.

50 grams of white chocolate, broken into small pieces and placed in a piping bag, melted over a heatproof bowl with hot water, set aside to cool to room temperature.

100 grams of unsalted butter, softened to room temperature in advance, beaten evenly with a whisk.

Add the melted chocolate and continue whipping.

Whip until stiff, then transfer to a piping bag and set aside.

First squeeze a layer of chocolate butter filling onto the cookie

Squeeze in a strip of red bean paste.

Place another cookie on top, and freeze for 30 minutes to set.

Matcha red bean paste butter sandwich, done O(∩_∩)O

The aroma of butter wafts over the matcha, and the red bean paste is sweet to the very tip of the heart

Milky, sweet, and slightly bitter, three layers of taste blend on the tip of the tongue.

Melts in your mouth, each bite is full of layers of flavor.