1. The butter is so soft that it can be easily pierced with your hands.
2. Pour in powdered sugar.
3. Mix well with a spatula.
4. The electric whisk in the first gear beats evenly.
5. Add the whipped cream three times, whipping evenly each time, and then add the next time.
6. This is the state of whipping evenly after adding all the ingredients.
7. Add an appropriate amount of vanilla extract and beat evenly.
8. Sift in low-gluten flour and mix well with a spatula until there is no dry powder. For the matcha flavor, at this step, sift the matcha powder and low-gluten flour into the butter and mix well.
9. Then press and mix with a spatula to make the various materials more evenly mixed.
10. Put it into a piping bag, and put the piping nozzle into the piping bag in advance. I use a Sanneng 8-tooth piping nozzle. The oven is preheated up and down by 180 degrees.
11. Squeeze into a heart shape.
12. This is matcha flavor.
13. Bake up and down at 180 degrees for 15 to 20 minutes, and bake until the surface is golden brown. After paying attention to the matcha flavor, cover with tin foil for 5 minutes to prevent over-coloring.
14. You can also add matcha cheese filling for a special flavor!
15. Matcha can be served with strawberry jam.
16. Finished product.
Tips:Note ⚠️:
First, don't over-whip the butter, just add the ingredients and beat them evenly. Over-whipping will cause the final baking lines to disappear.
Second, take out the whipped cream in advance and leave it at room temperature, otherwise it will cause the butter to separate from oil and water.
Third, the butter should be softened in place, so that it can be easily pierced with your hands.
Fourth, the size of the squeezed flowers must be the same, otherwise the small ones will be battered while the large ones are not fully cooked.
