Matcha Biscuits

Name: Matcha Biscuits
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 20g Egg white; 15g Matcha powder; 15g Almond powder; 1/4 teaspoon Baking powder; 90g Light cream; 100g butter; 65g Caster sugar

by Yuner cat

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In recent years, matcha has been used more in the processing industry, and the ancient traditional processing mode of stone milling cannot meet the supply of matcha due to the limited output of production equipment, so modern production technology that uses machines instead of stone mills has emerged. , Such as a ball mill, greatly increased the production speed, reduced the cost, and made matcha, an ancient luxury product, to the general public.

Ingredients

Matcha Biscuits

1. First soften the butter at room temperature, then beat it, add fine sugar and beat until it expands and the color turns white

2. Add the egg whites in 2-3 times and beat with a mixer until a creamy paste is evenly formed

3. Low-gluten flour, baking powder, almond flour, mix in advance, and then sift into the beaten butter cream paste

4. After mixing well, add the sieved matcha powder and mix well to form matcha dough

5. I chose a small wooden box mold for this biscuit, put the dough in a small box, wrap it in plastic wrap and put it in the refrigerator for about 30 minutes

6. The refrigerated dough is taken out of the mold, cut into the required size and thickness with a knife, preheat the oven in advance, line the baking pan with grease paper, and arrange the biscuits

7. The temperature is 160 degrees, the middle layer is roasted for 20 minutes, turn off the heat, and the residual temperature is about 10 minutes.

8. When baking, you can adjust the temperature and time according to the specific situation of your own oven, pay attention to observation, do not burn