Matcha Cookies

Matcha Cookies

by Keyi mother

4.9 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

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! "

Matcha Cookies

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

Matcha Cookies recipe

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!

Matcha Cookies recipe

3. Add whipped cream in portions and beat evenly.

Matcha Cookies recipe

4. Add vanilla extract and mix well.

Matcha Cookies recipe

5. Add powdered sugar and mix well.

Matcha Cookies recipe

6. Add sifted Arowana Premium Bread Wheat Flour

Matcha Cookies recipe

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

Matcha Cookies recipe

8. Add cornstarch and matcha powder and mix well.

Matcha Cookies recipe

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

Matcha Cookies recipe

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

Matcha Cookies recipe

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

Matcha Cookies recipe

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

Matcha Cookies recipe

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

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