Matcha Milk Cookies
1.
Prepare all the ingredients, the butter will soften at room temperature, and the milk and egg liquid will reach room temperature 20-25 degrees
2.
After the butter is smooth, send three times, add powdered sugar and beat until fully integrated
3.
Add egg liquid in two times and beat it, each time it is fully blended.
4.
Add milk three times to pass
5.
After all the liquid is dispensed, it looks like this
6.
Sift in low powder + matcha powder + milk powder, add almond powder, cut and mix with a spatula until there is no dry powder, and put it into a piping bag with an 18-tooth piping nozzle
7.
Squeeze into the baking tray
8.
Put it into the preheated oven, heat up and down at 170 degrees, hot air, about 15 minutes for the middle layer, lightly color it, and then take it out.
9.
Crispy, milky, almond, and buttery aromas are all there, but it doesn't work if it doesn't taste good.
10.
The 18-tooth flower mouth is definitely the gospel of the handicapped party. No matter how you make the pattern, it will not disappear
11.
The recipe and method of this matcha milk-flavored cookie are from @饭饭. I have already made it several times. The thick milky fragrance has a light matcha fragrance, and it is matched with a pot of black tea. It is warm in the afternoon. Yang, holding the book, so uncomfortable.
Tips:
During the roasting process, I think I should stay by the oven to watch the coloring at any time after about 8 minutes. You can take it out after a little coloring. The taste after cooling is the best: crispy, fragrant, not like that. It's very crispy, and the matcha taste is really just right.
