[method]
1. Place the almond horns on the upper layer of the oven and bake at 180 ° C for about 10 minutes before taking out.
2. After the cream is softened, add the sieved powdered sugar to the pine hair and turn it white.
3. After the egg is broken into egg liquid, mix it in the material of Method 2 in 2 to 3 times.
4. After sifting the low-gluten flour, milk powder and matcha powder separately, add the ingredients added to the method 3 and stir them evenly. Then add the roasted almonds to the evenly mixed corners, which is the matcha almond batter.
5. Put the matcha almond batter in a plastic bag and put it in the refrigerator until it hardens.
6. Remove the iced matcha almond batter into a cylindrical shape, cut into a circular sheet of about 0.5 cm thickness and place it on the baking tray. Place it on the upper layer of the oven and bake at 180 °C for about 10 minutes.