Matcha ice cream raisin biscuit

butter:50g sugar:25g egg liquid:10g Matcha flavored ice cream powder:50g low powder:60g raisins:30g https://cp1.douguo.com/upload/caiku/d/8/9/yuan_d87856d2fc67249d483267a1423df999.jpg

Matcha ice cream raisin biscuit

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Matcha ice cream raisin biscuit

The box of Matcha flavored ice cream powder in the refrigerator was bought when I made ice cream for my son in summer It's also good for making biscuits. The taste is more crisp and fragrant. There's also a strong smell of Matcha tea. The making method is very simple. You can try it if you like~

Cooking Steps

  1. Step1:Prepare ingredient

  2. Step2:First mix the sugar and butter evenly. Stir until the butter is slightly white (use a scraper or hand beater. Wear disposable gloves

  3. Step3:Add the egg mixture twice and mix evenl

  4. Step4:Sift the Matcha ice cream powder and low gluten flour. Mix wel

  5. Step5:Dry clean the grapes, dry them, cut them into pieces and add i

  6. Step6:Mix wel

  7. Step7:Put the dough on the top and under the plastic wrap and refrigerate for 30 minute

  8. Step8:Roll the frozen dough into a pancake with a thickness of about 3mm (put plastic wrap or oilpaper on top and bottom

  9. Step9:Press out the shape with a mold (the rest can be rolled out in turn. If you stick the mold, you can put it in the refrigerator for a while and then make it again

  10. Step10:Spread oil paper on the baking tray. Put the biscuits in turn. Leave a certain distance between each on

  11. Step11:Oven heating 180 / heating 15

  12. Step12:Put the biscuits in the middle of the preheated oven. Bake for about 12 minutes

  13. Step13:Out of the oven

  14. Step14:It's a little soft when it's just out of the furnace. It's cool and then it's shaped. It's OK to install the plate

  15. Step15:Crispy and deliciou

  16. Step16:Finished product drawin

  17. Step17:Finished product drawin

Cooking tips:1. The oven is different. The temperature and baking time are adjusted according to the oven. 2. After pouring in flour and ice cream powder, do not over knead the dough. Stir evenly. Slightly adjust the shape. 3. Raisins can be replaced with preserves that you like. 4. If there is no biscuit mold, you can roll out the biscuit directly, cut into squares or shape you like. 5. It can be sealed and refrigerated for 5-7 days. It is recommended to finish as soon as possible. There are skills in making delicious dishes.

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How to cook Matcha ice cream raisin biscuit

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Matcha ice cream raisin biscuit recipes

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