Matcha Cookies
1.
Cut the butter into small pieces and put it in the microwave for about 2 minutes to melt. If there is still part of the butter that has not melted after serving it, you can stir it, and the remaining temperature will melt it.
2.
Add granulated sugar (powdered sugar can be used) in about 2 times, and send in one direction until it looks like a picture.
3.
Break up the eggs as a whole. Those who like a little crisper can use only the egg yolk.
4.
Pour the egg liquid into the whipped butter in 2 times, and stir evenly in one direction.
5.
In order to remove the fishy smell of eggs, add a few drops of lemon juice. Do not add too much to the matcha cookies, otherwise it will have a sour taste. If you like the milk flavor, you can also add a few drops of milk or some cream.
6.
Add the matcha powder in 2-3 times. If you don't like to sift, it will be a little troublesome. According to your own preference, the bitterness of matcha will be very strong if you add more matcha.
7.
After adding matcha powder, stir evenly, the color should be even and lighter than the original.
8.
Add the low-gluten wheat flour in 2-3 times and turn it evenly from bottom to top. Do not use stirring, otherwise the green tea powder will precipitate a large amount of butter and the noodles will be firm.
9.
Put the noodles into a piping bag with a piping nozzle and squeeze it out. The style should be determined by choosing different piping nozzles according to your preferences! ~
10.
Put it in the middle layer of the oven (if it is an old-fashioned single-tube like ours, put it on the bottom layer), 180 degrees for 10 minutes, and then 160 degrees for 5 minutes. The time and temperature depend on your own oven.
Tips:
1. A few drops of lemon juice can remove the smell of eggs;
2. The aftertaste of matcha cookies will be a bit bitter;
3. Green tea actually precipitates butter. You can add some flour to adjust it according to the actual situation. You can wipe off the precipitated oil during the baking process.
