Matcha Biscuits

Matcha Biscuits

1. After the butter is softened, stir, the butter can be placed in the air to soften naturally. If you want to soften faster, you can steam it with heat insulation, but it should not be too hot or too resistant. It should not be softened too much. It is best to cut thin slices and place it in the air to soften naturally.

2. Add white sugar to the softened butter and continue to stir evenly

3. After the butter and white sugar are fused, add the beaten eggs and continue to stir evenly. I used to add only the egg yolk instead of the egg white, but it would be better to add the egg white and egg yolk together.

4. Sift the matcha powder and powdered sugar into the egg-butter mixture and mix well. If there is no powdered sugar, you can change the amount of powdered sugar to granulated sugar. Then the granulated sugar will be 60 grams, and then directly pour 60 grams of granulated sugar into the butter in the early stage.

5. Stir it well

6. Sift the low-gluten flour in 3 times, and then sift it in after mixing evenly. Here you have to grasp the weight of this flour. I started by weighing 135 grams of low-gluten flour. When adding it in batches and mixing, see the practice The softness and humidity of the dough, determine whether to add low-gluten flour, if you put in a whole egg, maybe 135 grams of low-gluten flour will not be enough, it will not form a dough, and it will still stick to your hands, then you can continue to add some low-gluten flour, but Don't knead the dough too hard

7. Knead into dough

8. After kneading until it is not sticky, wrap the dough with plastic wrap and shape it into a rectangular parallelepiped by hand. Then put it in the refrigerator and freeze until it is hard. The freezing time is about 30 minutes to 1 hour and it will be almost hard.

9. Spread tin foil on the grill, slice the frozen dough with a knife, and place it on the tin foil

10. Preheat the oven up and down at 160 degrees for 10 minutes, and cut the dough during preheating. The time should be just right. After preheating, put the cut dough into the middle layer of the oven, heat up and down at 160 degrees, and bake for 20 minutes. The oven has a light to observe the color of the biscuits, adjust the time and temperature appropriately to prevent burning

11. Only the thinner slices are a little burnt, and the others are not burnt.

12. After the biscuits are completely cold, they are packed in the box. They must be completely cold before they can be packed so that they are still crunchy for many days. If they are a little hot, pack them in the box and they will soften the next day.