[slightly Bitter Matcha Saburi Shortbread Cookies]

Name: [slightly Bitter Matcha Saburi Shortbread Cookies]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Fermented butter; 65g Low-gluten flour; 5g Matcha powder; 25g Almond powder; 8g Egg liquid; 30g Powdered sugar; A handful (the amount of twisting the index finger and thumb) salt; a little Coarse Granulated Sugar

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The flavor of matcha is believed to be the heart of many female compatriots, right?

I am no exception.

As a "matcha control", every time I see something labeled "matcha" outside, I can't help but stop to study and study, and then buy it home and have a look.

Unfortunately, most of the time, the results are always disappointing.

I think the beauty of matcha lies in its fresh color and slightly bitter and sweet taste.

However, the overly rich flavor and sweetness in the commercially available products have completely concealed this characteristic.

In desperation, I can only turn to my own oven.

The recipe for this "slightly bitter matcha sabule shortbread" comes from Weibo.

I liked it at first sight, the simple shape, but the green was deeply engraved in my mind.

So I went home that day and made it without hesitation.

This biscuit is really delicious, and the overall taste is relatively loose.

The taste is slightly bitter tea aroma, with the slightly sour aroma of fermented butter and the delicate aroma of almond powder. The various levels gradually progress, a little bit of captive your taste buds, which is really inseparable.
(The amount in the recipe can make about 13 biscuits with a diameter of 4cm and a thickness of 1cm)

Ingredients

50g Fermented Butter
65g Low-gluten Flour
5g Matcha Powder
25g Almond Powder
8g Egg Liquid
30g Powdered Sugar
A handful (the amount of twisting the index finger and thumb) Salt

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a little Coarse Granulated Sugar

[slightly Bitter Matcha Saburi Shortbread Cookies]

1. Prepare all the ingredients, sift the low-gluten flour 2~3 times in advance;

2. Cut the butter into small pieces and soften at room temperature;

3. Add powdered sugar and salt, and beat with a manual whisk until the powdered sugar dissolves, the color is white, the volume is slightly swelled, and it is in the state of cream;

4. Add egg liquid and continue to stir;

5. Until the egg liquid is completely absorbed by the butter paste. Mix the two evenly;

6. Sift in matcha powder, cut and mix evenly;

7. Sift in almond flour;

8. Continue to mix well;

9. Sift in low-gluten flour;

10. Use a spatula to cut and mix the materials until there is no dry powder;

11. Transfer the batter to the plastic wrap, wrap it and put it in the refrigerator to chill and relax, about half an hour to an hour;

12. Take out the refrigerated batter and shape it into a cylinder with a diameter of about 4cm (or whatever you like), wrap it in oiled paper, and send it to the refrigerator to freeze until hard;

13. Preheat the oven to 170 degrees. Take out the frozen biscuit column, use a sharp knife to cut into slices with a thickness of about 1cm, and wrap some sugar particles on the sides of the sliced biscuits;

14. Then place it in a baking tray lined with greased paper. Leave some space between the two biscuits, which will expand during the baking process;

15. After preheating, put the baking tray into the oven, middle level, upper and lower heat, 165~170 degrees, bake for 13~15 minutes, until the edges of the biscuits are slightly yellow, you can take it out, transfer to the drying line to cool, and ready to eat Or keep it sealed.

Tips:
1. If you don't have fermented butter, you can use ordinary unsalted butter instead. If salted butter is used, the salt in the recipe can be omitted;

2. The butter does not need to be fluffy and feathery, as long as the paste is fine and smooth and the color is whitish. If the biscuits are over-sent, they will have more cracks during the baking process. In addition, it is best to use powdered sugar;

3. Dry powder can be added separately or mixed together, as long as it can be mixed well. It is best to use the cutting and mixing method, so as to prevent the flour from becoming gluten and affecting the taste;

4. The biscuit batter of this biscuit is relatively wet and sticky, so it is more convenient to put it in the refrigerator and then reshape it. In addition, the biscuits must be frozen hard before cutting;

5. The baking time should be adjusted according to the actual situation, the edge can be colored and the fire can be turned off. The residual temperature of the biscuits will continue to make the biscuits fully mature. If you wait until the middle is also colored, it will be over-baked;

6. The better the quality of matcha powder, the better the color and flavor of the biscuits. So it is recommended to use better matcha powder.