Material preparation: butter 1300g, sugar powder 1000g, salt 15g, 6 eggs, low-gluten flour 2300g, cocoa powder 100g, almond slices 150.

Process: Stir butter, powdered sugar, salt and eggs evenly at low speed, then add low-gluten flour and cocoa powder, stir evenly, then add almond slices, stir evenly, and divide into 500g pieces. Rub it into a tube (be careful not to rub it too thick), freeze it for 3 hours, take out the slices, bake it at 180℃ and 140℃ for 12 minutes, take it out and let it cool, can it, and seal it with transparent glue.

2: Cranberry cookies

Material preparation: butter, powdered sugar, eggs, high-gluten flour, milk powder, Castrol, low-gluten flour and cranberries.

Process: First, stir 200g eggs evenly for later use. Take butter 1000g and sugar powder 550g, mix and stir until white, and add the stirred egg liquid. Stir well. Then add 550g high-gluten flour, 150g milk powder, 50g castrol, 750g low-gluten flour and 200g cranberries, and stir the cranberries as evenly as possible. 500g each. Rub it into a tube (be careful not to rub it too thick), freeze it for 3 hours, take out the slices, heat it at 180℃, bake it at 140℃ for 8 minutes, take it out, let it cool, can it, and seal it with transparent glue.

3: Matcha biscuits

Material preparation: butter 240g, sugar powder 180g, protein 100g, low-gluten flour 250g, high-gluten flour 250g, milk powder 30g, almond powder 100g and matcha powder 30g.

Process: Beat butter until white, add sugar powder and egg white and beat well, then add low-gluten flour, high-gluten flour, milk powder, almond powder and matcha powder and beat well.

Put a piece of paper on the baking tray, pour the ingredients into the baking tray, smooth it, not too thick, freeze it for three hours, take out the slices, and bake for 2 minutes at 170 140.