Matcha Shortbread

Name: Matcha Shortbread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 142g butter; 3 pcs Salted egg yolk; 63g Powdered sugar; 240g Low-gluten flour; 1.5 tablespoons Matcha powder

by Snow rose

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Compared with cakes and breads, biscuits are relatively simple, and they are an entry-level baking. There are also many different types of biscuits, and different raw material ratios and methods create different finished textures: crisp, crisp, soft, and tough. My first biscuit is Junzhi’s cranberry biscuit. The one is really crisp, but it feels a bit greasy because of the use of a lot of butter. In fact, there are other ways to crisp the biscuit. Of course, the butter ratio is the first one. It should not be too low, and the rest also include the lower the flour gluten, the better; use egg yolk instead of whole egg, the biscuit with egg white will taste tougher; use powdered sugar instead of sugar to avoid excessive manipulation of the dough to cause gluten.
Shortbread—Scottish shortbread, is the most puffy type of biscuit in terms of the ratio of raw materials. This one uses matcha to match the buttery flavor. Shortbread biscuits, the finished product is fresh and rich, suitable for a variety of flavors. Another advantage is that it is easy to store, and it can be kept fresh for 1-2 weeks at room temperature, so it is very suitable as a gift.

Ingredients

142g Butter
3 pcs Salted Egg Yolk
63g Powdered Sugar
240g Low-gluten Flour
1.5 tablespoons Matcha Powder

Matcha Shortbread

1. Butter softened at room temperature, add powdered sugar

2. Stir until it turns white and swells into feathers

3. Add egg yolks and stir to form a dough

4. Add matcha powder and mix well with a spatula

5. Sift in low-gluten flour and knead gently with your hands to form a dough

6. Put the dough in the refrigerator for more than 30 minutes to harden

7. Divide into about 10g

8. After rounding, press gently to flatten it, roll it in fine sugar, so that the surface is covered with sugar, I don’t like sweetness, so skip it

9. Bake in an oven preheated to 175C for 12-15 minutes

10. After taking it out, put it on the grill and let it cool, sealed and preserved

Tips:
1. Don't knead the dough too much, the formation of gluten will affect the taste of the biscuits.
2. You can also roll out the dough and press it into various shapes with a mold.