Making Cookies in Different Ways-matcha Almond Danish Pastry

Name: Making Cookies in Different Ways-matcha Almond Danish Pastry
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 25g Powdered sugar; 50g Caster sugar; 2g salt; 1 piece egg; 39 almond; 180g Low powder; 10g corn starch; 15g milk powder; 5g Matcha powder; Some White chocolate

by happy985

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Recently the kindergarten asked me to draw things, and my son was distracted. The teacher repeatedly reminded the parents to go home to practice. This kid can't sit still for a while. It really makes me worry about being a mother! When we were young, we felt that the adults didn't care much and grew up. Now it's the children's turn to feel that being a mother is really not easy.

I always make some biscuits on a regular basis as a snack for my son after school. Today, I will have a small shape to increase my mood. "

Making Cookies in Different Ways-matcha Almond Danish Pastry

1. The softened butter is loosened (softening means that the butter is softened by itself at room temperature. It takes a while for the butter that has just been taken out of the refrigerator. If you are in a hurry, you can melt the container with the butter through the hot water. After melting, After freezing for more than ten minutes, the liquid part can be solidified together).

Making Cookies in Different Ways-matcha Almond Danish Pastry recipe

2. Add in powdered sugar, confectioner's sugar, and salt, and blend well (be sure to stir before blending, the powdered sugar will splash around when blending directly).

3. Add the eggs and beat them evenly (it may take a little longer to beat the eggs. At first, the eggs and the butter are sparsely mixed, but after a while, they will become thicker and thicker).

4. Just hit until the volume is almost doubled and the color is a little whitish.

5. Sift in the flour. (It must be sieved, otherwise it is not easy to mix well, and flour particles are prone to appear).

6. Add milk powder and matcha powder and stir well.

7. Put it in a piping bag (I chose a large 8-tooth piping mouth here).

8. Spread baking oil paper on the baking tray, squeeze out cookies of even size, heat the oven up and down at 160 degrees, preheat 2 minutes in advance, put in the middle layer and bake for 28 minutes.

9. After the cookies are out of the box, squeeze a bit of melted white chocolate on top, and put an almond on it. When it cools, the almonds will stick to it.

Tips:
1. The cookies must be sealed and stored after cooling to avoid softening.
2. The temperature can also be adjusted according to your own oven.
3. Two baking pans total 39 pieces