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1. 60 grams of unsalted butter softened at room temperature and 50 grams of cream cheese, beat well.
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2. Add 45 grams of caster sugar and 1 gram of salt, and beat until the volume becomes larger and light yellow.
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3. Add 1 egg yolk and beat evenly.
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4. Sift in 110 grams of low-gluten flour, 15 grams of milk powder, and 3 grams of matcha powder.
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5. Stir evenly with a spatula.
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6. Put on gloves and knead into a ball.
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7. Put a piece of greased paper on the baking pan, put the dough on it and press it into a flat shape by hand, then place a piece of greased paper, and roll it flat with a rolling pin.
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8. Use a fork to vent the air holes to prevent bulging during the roasting process.
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9. Brush a layer of egg wash.
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10. Preheat the oven at 170°C 10 minutes in advance, and bake at 170°C for about 15-20 minutes. The original roasted surface is golden. Put a layer of baking tray on top of the matcha-flavored biscuits, which can effectively prevent the matcha from discoloring. It is best to bake it for 20 minutes.
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11. Cut it into small pieces while it's hot, it will break easily when it is cold.
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12. To make plain cheese biscuits, just replace the matcha powder with low-gluten flour.
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13. Finish, take a beautiful picture.
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14. The scent of cheese permeates the lips and teeth, and it goes so well with coffee in the afternoon tea.
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Tips:The thickness I made is very thin and only about 4 mm. If you like to make a thickness of about 1 cm, you can double the ingredients of the recipe and increase the baking time to about 25-30 minutes.
