Chinese Food
❤️ Matcha lovers ❤️
(114153 views)
Dengdengdengdeng ~ ~ super thin and crisp Matcha lovers are a little weird, but it doesn't prevent them from becoming a super good Matcha biscuit. They used to think that such a thin and crisp biscuit can only exist in the industrial production line, but they can also restore the same effect at home. After each biscuit is baked, the thickness of a single biscuit is only about 12mm, put it into the mouth and sip it away. ❤️ Reference quantity - about 70 Biscuits (35 finished products)
Cooking ingredients
Cooking Steps
Step1:❤️ Make biscuits - ① pour the cream into the whole egg mixture and stir evenly; melt the salt free butter for use.
Step2:❤️ ② Sift the low gluten flour, Matcha powder, corn starch, sugar powder and salt into the mixing basin. Pour in the cream and egg mixture and mix well. Tip - if you like to make the tea lighter, you can reduce the tea powder here to 4G.
Step3:❤️ ③ Pour in the melted salt free butter and stir well. Cover with plastic wrap and refrigerate for 1015 minutes.
Step4:❤️ ④ Take out the batter and let it return to the temperature until it is soft and hard, and then mix it evenly. Use a scraper to wipe the batter evenly in the space of the mold. Then carefully lift the mold piece and do not damage the shape of the batter. The smoother the batter surface is, the smoother it will look after baking. ❤️ Tip - because the batter is soft, you need to practice before you can grasp the feeling. It is recommended to use a small silica gel scraper. After a small amount of batter is roughly filled into the grid, use the flat side of the scraper head to scrape from the middle to the four sides. Be careful to scrape away the excess batter.
Step5:❤️ ⑤ Put it in the middle of the oven and let it cool for 810 minutes at 160 ℃.
Step6:❤️ Make Matcha filling and assembly - ① cut white chocolate and melt it in water.
Step7:❤️ ② Add the softened salt free butter and Matcha powder and stir well. Cool to a thick texture.
Step8:❤️ ③ Make the baked biscuits look like macarons. Find the right shape of the biscuits in pairs. Put them one in front of the other, so that they can be packed and assembled.
Step9:❤️ ④ Squeeze the stuffing on the flat and rough side of the biscuit. Cover another biscuit and clamp it slightly.
Cooking tips:❤️ Save method here ❤️ Sealed at room temperature or refrigerated for about 2 weeks. In order to avoid oxidation and discoloration of Matcha biscuits, they should be kept away from light as much as possible. If you are worried about the moisture of pancakes, you can put a small package of food desiccant in the sealed box. There are skills in making delicious dishes.
