2. Beat the egg and add 1 in portions, mixing well.

3. Sift the low-gluten flour into 2 and mix to form the original flavor dough. Then divide this dough into two parts, adding matcha powder to one part for the green tea dough.

4. Place each dough portion in a food bag, roll them out to the same size with a rolling pin, then refrigerate for about 10 minutes before removing.

5. Open the bags and stack the slightly chilled two doughs together to form a cylinder shape, wrap it in plastic wrap, and freeze for about 30 minutes until firm. Then cut into slices of approximately 0.3mm-0.5mm thickness using a knife.

Preheat the oven

6.to 180°C,17|placeuncooked wafersdry on baking sheets lined with parchment paper, bake in the upper rack of the oven at 180°C for about 15 minutes. Watch carefully to avoid burning.