Matcha Cookies

Name: Matcha Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Lohe Organic Butter; 65g Arowana Premium Bread Wheat Flour; 50g Arowana Premium Cake Wheat Flour; 7g Uji Matcha Powder; 45g Powdered sugar; Some Vanilla extract; 25g corn starch; 10g Light cream

by Keyi mother

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

The butter used this time is Lehe Organic Butter from the Netherlands. It takes 12000ML of organic milk to extract a piece of butter. With good raw materials, the quality of the finished product will be good. The milk flavor is rich and the aroma is tangy. If it weren't for getting fat, I would like to freeze a piece of ice cream to chew! "

Ingredients

Matcha Cookies

1. The ingredients are ready, and Lohe Organic Butter is softened.

2. Put Lehe Organic Butter in a basin and let it swell and whitish. No loss is the butter extracted from organic milk, the aroma is very strong, and the aroma is tangy during the process of passing it!

3. Add whipped cream in portions and beat evenly.

4. Add vanilla extract and mix well.

5. Add powdered sugar and mix well.

6. Add sifted Arowana Premium Bread Wheat Flour

7. Add Arowana Premium Cake Wheat Flour and mix well.

8. Add cornstarch and matcha powder and mix well.

9. Put the batter into the piping bag, the flower mouth is 8-tooth cookie flower mouth.

10. Vertically squeeze the batter on the Xuechu 9055 gold plate

11. Bake for 40 minutes in the middle of the oven at 130 degrees.

12. Just take it out of the oven and let it cool.

Tips:
1. Store at 25-26 degrees for a month at room temperature. 40 days in winter 2. The butter should be softened to a state where the fingers can gently press the mark 3. The softening and over-spending of the butter will cause the baked pattern to collapse and disappear