Matcha Cookies-exquisite Afternoon Tea, How Can She be Missing

Name: Matcha Cookies-exquisite Afternoon Tea, How Can She be Missing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low powder; 50g milk; 43g Almond powder; 2g salt; 200g butter; 105g Sugar; 7g Matcha powder

by Star Private Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

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Whenever I get to cookies, I always have a feeling that I can’t let it down. Although I love the original flavor more, but after encountering matcha, she has a bit of bitterness that can end up with the original flavor. I often eat a few A piece of original flavor comes with a piece of matcha, through the insertion port, and then I can't stop. . . . "

Ingredients

250g Low Powder
50g Milk
43g Almond Powder
2g Salt
200g Butter
105g Sugar
7g Matcha Powder

Matcha Cookies-exquisite Afternoon Tea, How Can She be Missing

1. Add sugar to the milk, heat on low heat until all the sugar has melted and become a milk solution, let cool for later use. Description, enter up to 1000 words

Matcha Cookies-exquisite Afternoon Tea, How Can She be Missing recipe

2. Melt the butter at room temperature and beat it until fluffy (the color should be whitish and smooth when observed with the naked eye, and the whisk will feel no resistance and increase in volume). Then add the cooled sugar and milk solution in three times and beat with a whisk until combined

3. In the previous step, add all the flours (flour, almond flour, matcha powder, salt), stir evenly, put it into a piping bag, squeeze out the flowers into the oven

4. 165 degree middle layer, 20 minutes, after baking, take it out and let it cool before eating (this part should be paid close attention to the coloring in the next few minutes to avoid baking)

Tips:
1. This cookie has a crispy texture. It is not just a crispy cookie. It is an improved recipe from the original cookie. Those who like crispy matcha must not miss this recipe. And almond flour is the key. It is rich and crispy, it is irreplaceable, and there is salt, so you must put it in to increase the heaviness of the cookie taste.
2. Regarding squeezing, there is actually no special specification, it all depends on what you like to squeeze, practice makes perfect
3. When the butter is sent, it is suitable that there is no stickiness, so don't send it.
4. In fact, biscuits also have a grease return period. The cakes just out of the pan will look a little dry. After you put them for two days, you will find that the surface of the biscuits will slowly seep out of the faint oil. I generally prefer to return the oil. The cake.