Chinese Food
Matcha biscuit
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Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Butter softens to the point where it dents with the touch of a finge
Step3:Butter + sugar in containe
Step4:Beat evenly with electric egg beater at low spee
Step5:Add egg whit
Step6:Pass fluff
Step7:Sift in low gluten flou
Step8:Sift in the tea powder agai
Step9:Wear disposable gloves. Mix into dough. The dough is dry and easy to disperse.
Step10:Put the dough into the plastic wrap, and then put it into the mold to flatten.
Step11:Put the mold in the refrigerator and freeze it for 20 minutes. Press it by hand without deformation. Take out the dough and cut into 3mm biscuit embryos.
Step12:Put the biscuit embryo in the baking tra
Step13:Preheat the oven at 150 ℃ for 10 minutes. Put the baking tray in the bottom layer of the oven and bake for 15-20 minutes.
Step14:Baked out. The biscuit is soft. It will be crispy when it cools dow
Step15:Finished product drawing
Cooking tips:1. Step 10 put the dough into the fresh-keeping bag and rub the long strip without the mold. Put it into the fresh-keeping film paper cylinder. Then erect the fresh-keeping film. Put the roll bar into the paper cylinder. Press the dough tightly and form it. Finally put the paper cylinder into the refrigerator for freezing. 2. Step 10 can also roll the dough into 3mm pieces directly. Use the biscuit mold to press out the shape and then put it into the baking tray. In this way, there is no need to refrigerate it. There are skills in making delicious dishes.
