Matcha Cookies
1.
Prepare the materials
2.
Cut Lehe Organic Butter into pieces and soften at room temperature (the butter does not need to be too soft, just press it with a little harder with your fingers)
3.
Add powdered sugar (don’t rush to start the whisk after the powdered sugar is added, use the tip of the whisk to stir a little before starting the whisk)
4.
Beat until the butter turns white
5.
Add egg whites
6.
Dispatch evenly. The state is delicate, shiny, light, feathery
7.
Sift in milk powder, matcha powder and low-gluten flour
8.
Cut and mix with a spatula first, and then press and mix until there is no dry powder. Preheat the oven up and down to 170 degrees
9.
Put the matcha paste into a piping bag, here is a Sanneng SN7092 flower mouth
10.
Draw a circle, press it, and lift it up vertically on the baking pan filled with tarp. (It can be refrigerated and shaped after being squeezed in hot weather)
11.
Put it in the preheated oven and heat up and down at 170 degrees for 18 minutes
12.
Cooled and sealed out of the oven
Tips:
1. Lohe Organic Butter is used in the article, which is organic and healthy, scented and crispy!
2. Baicui PE5400 oven is used in the article, temperature and time are for reference only.
3. The egg white is at room temperature. In the case of a large amount, add the egg whites in portions, and add the next time after whipping evenly.
