Matcha Christmas Wreath Biscuits, Light Tea Fragrance and Rich Butter
1.
50 grams of unsalted butter, soften at room temperature until it sinks with a light poke with your hands, and stir quickly until it becomes a paste.
2.
Sift in 40 grams of powdered sugar and continue stirring until the color turns white and the volume is enlarged.
3.
Add 25 grams of egg whites (the egg whites should be at room temperature, refrigerated can not be used directly, it is best to take it out and warm it up for a while)
4.
Continue to stir until a thick paste.
5.
Sift in 2 grams of matcha powder and 90 grams of low-gluten flour
6.
Stir and mix well with a spatula.
7.
Put it into a piping bag and squeeze it into a ring.
8.
The amount of this formula can squeeze about 9 pieces.
9.
Preheat the oven at 150°C for 10 minutes in advance, bake it for 10-12 minutes, then take it out and let cool for later use.
10.
50 grams of white chocolate melts in insulated water.
11.
Half of the matcha biscuits are dipped in chocolate sauce.
12.
Sprinkle with colored sugar balls to decorate.
13.
The matcha Christmas wreath biscuits are complete, so take a picture first.
14.
There is a faint forest atmosphere.
15.
It is delicious with a light tea fragrance and rich butter milk fragrance.
Tips:
1. The butter must be softened completely, otherwise it is really difficult to stir, and it feels like using an electric whisk. If you feel that the butter is not soft enough, it is best to microwave it for 5 seconds and repeat the operation until it softens.
2. The first time I did it was probably because the weather was a bit cold, the temperature was not high, and the liquid was a little bit less. It was a bit difficult to squeeze when squeezed. I squeezed 2 disposable piping bags (#￣～￣#), and finally changed The thick cloth piping bag can be squeezed smoothly, but it has the advantage of being dry. The squeezed out pattern can be kept intact.
3. I added 5 grams of egg white to the original recipe, which is probably easier to squeeze.
