Chinese Food
Matcha sugar biscuit
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The weather is getting cold. My appetite is suddenly getting better. My body is eager to hoard fat for the winter. Recently, I love sweets, especially the granulated sugar. My mother said that when I was a child, white granulated sugar was scooped and eaten directly. Er. It hasn't been eaten like this for many years. I want to relive the taste of the chewing of granulated sugar. I wanted to eat less of this biscuit, but even if it was put aside in a sealed bag, its fragrance is constantly tempting me. Matcha and butter and sugar really match. It tastes fresh, sweet and not greasy. -
Cooking ingredients
Cooking Steps
Step1:Mix the Matcha powder and sugar powder evenl
Step2:Add softened butter. Mix with
Step3:Take two yolks, add butter in several times and bea
Step4:Mix one well and then another wel
Step5:Beat the yolk and butter and sift in the flour with low glute
Step6:The flour should be evenly grasped to become a smooth dough, wrapped with plastic wrap and refrigerated for more than 30 minute
Step7:Spread oilpaper on the chopping board. Roll the dough to 0.5cm thic
Step8:Press out the leaf pattern one by one with biscuit mol
Step9:You can press it all at once. Then take off the extra corner
Step10:Take up the biscuits piece by piece. Cover them with a layer of coarse sugar. Put them in the baking tray covered with oil paper
Step11:Preheat the oven to 150 degrees. Heat up and down for about 10 minutes
Step12:After the biscuits are baked, take them out and put them in a cool bag for sealing
Cooking tips:There are skills in making delicious dishes.
