Matcha White Chocolate Two-color Garland Cookies
1.
Prepare the ingredients and soften the butter at room temperature beforehand.
2.
Add powdered sugar and salt to the butter, mix well and beat with an electric whisk until the color becomes lighter and the volume is fluffy and has lines.
3.
Add the beaten egg liquid in portions and mix well.
4.
Add whipped cream in portions, and stir the butter until it is fluffy and has obvious lines.
5.
After mixing the powder, sift it, add it to the butter paste, cut and mix until it is uniform and dry, and the color is very beautiful.
6.
Put the batter into a piping bag equipped with a medium-sized 8-tooth flower mouth, and extrude the hollow garland shape on the baking pan with a tarp.
7.
Attach the COUSS CO-750A smart oven, select the hot air mode, preheat it 170 degrees in advance, put 2 plates of cookies in the oven at intervals, and bake for 15-18 minutes.
8.
Pay attention to the color of the cookies in the middle. Don't overbake them. After baking, put the cookies on the grill to cool.
9.
Melt the white chocolate in water, dip the cooled cookie on one side of the white chocolate, place it on the grid, and quickly decorate it with chopped pistachio cranberries and so on.
Tips:
1. Don't over-spend the butter, otherwise the cookie shape will not be maintained.
2. The shape of the garland of the cookies can be squeezed as much as you like. Try to squeeze the same size and thickness on the same plate to facilitate baking.
3. Decorate cookies quickly after the chocolate has melted, otherwise it will be easy to solidify and the decoration behind it will not stick.
4. The baking temperature and time are for reference only. Please adjust it according to the size and thickness of the cookie. You can change the plate up and down to achieve a more perfect baking color. You can also use a lower temperature for baking. Bake to keep the matcha beautiful green.
