Favorite Touch of Green --- Matcha Almond Cookies

Favorite Touch of Green --- Matcha Almond Cookies

1. Soften the butter beforehand. Weigh all the materials. Sift the low flour and almond flour through a mesh sieve.

2. Mix the sugar and milk together and heat it up.

3. Add the matcha powder to the heated milk and stir evenly, during which time you can use a spoon to press and mix the granules.

4. Add salt to the softened butter and use an electric whisk to beat at low speed.

5. Whipped evenly

6. Add the milk mixture in small portions and continue to beat. After each addition, stir evenly at medium speed, and then add the next time.

7. Whipped butter is very fluffy, whitish and shiny. There is no resistance when it is sent, and it is very smooth.

8. Sift in low flour and almond flour

9. Cut and mix evenly with a spatula. Be careful not to over-mix.

10. Put it into a piping bag with an 8-tooth chrysanthemum mouth, and use a scraper to push the batter to the direction of the flower mouth.

11. Squeeze the cookie pattern on the baking sheet. The butter is beaten in place and it is easy to squeeze out.

12. Put it into the middle layer of the preheated 170 degrees oven, 170 degrees for 18 minutes. In the last few minutes, be sure to observe and be careful of over-baking.

13. The freshly baked biscuits are soft, and they will become crispy if they are moved to the baking net to cool down. Then sealed and preserved.

Tips:

1. Don't over-stirring after adding low powder, otherwise tendons will appear easily.

2. In order to prevent the batter from overflowing from the piping bag, tighten the upper end of the bag or use a sealing clip. After squeezing out a part of the batter, use a spatula to push the remaining batter to the tip of the mouth to reduce waste.

3. After being slightly cooled, put it on the cooling rack until it is completely cooled, and then put it in the fresh-keeping box for storage. Prevent dampness and softening.

4. The matcha powder I use is Japanese special A