Traditional pineapple tart with new green tea taste
Cream SCS salted butter with icing sugar until pale in colour
Add in egg yolk to the butter sugar mixture and continue mixing.
Mix together the flour and green tea matcha powder and then add int to the butter mixture and mix them well
Let pastry dough rest for 10 minutes
Put dough into a pineapple roll pastry press and press dough out into strips of 5cm length.
Place 10g of pineapple filling at one end and roll up the pastry
Bake at 180 C for 15 minutes