#aca Baking Star Competition# Sakura Matcha Cookies
1.
Take a group photo of the ingredients first.
2.
The outer packaging of the edible cherry blossoms is shown in the picture. This one is salted, so soak it in warm water to remove the salty taste. You don't need to soak for too long, just wait for the petals to open naturally.
3.
Beat the softened butter and powdered sugar with an electric whisk until it is even and smooth.
4.
Add the egg liquid to the butter three times and beat it evenly with a whisk. Each time, let the egg and butter fuse and then add another time.
5.
Put in the sifted low-gluten flour and matcha powder and knead it into a smooth dough.
6.
Put the dough on the chopping board and roll it into thin noodles with a thickness of about 0.3cm. Use a cutting die with a diameter of about 5cm to cut out round noodles.
7.
Drain the sakura with absorbent paper and place it on the cut noodles. Press lightly to let the flowers and the noodles fuse.
8.
Put it in the oven and adjust the temperature to 165 degrees, and bake for about 20 minutes.
9.
Sakura matcha cookies are out! !
10.
Finished product
11.
Before I had time to take some beautiful photos, I was stolen by the greedy cat. I was full of praise! !
Tips:
1 The effect of adding edible cherry blossoms is mainly for aesthetics. If you don't buy some at home, you can leave it alone, without affecting the taste.
2 If you want to eat chocolate-flavored biscuits, you can also replace matcha powder with cocoa powder.
3 When softening the flour and butter into the dough, don't knead it for too long, so that the flour will become gluten and affect the crispness of the biscuits.
4 If the biscuit dough is sticky and difficult to roll out after kneading, you can refrigerate it for a while to make the dough harder and it will be much easier to roll out.
5 If there is no biscuit cutter, you can use a suitable glass cup to cut the biscuit.
If there is anything else you don’t understand, you can send me a private message! !
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