Chinese Food
Amai Tea & bake house
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This Matcha biscuit, which has won numerous awards, is amaitea & bakehouse's Town store treasure. Fang Zi is from Kel's blog lovecool.
Cooking ingredients
Cooking Steps
Step1:Mix Matcha and sugar powder.
Step2:Butter softens at room temperature.
Step3:Mix 1 and 2 evenly with an electric mixer until the color is lighter.
Step4:Add the yolks one by one. Continue to mix well.
Step5:Sift in the low flour, stir to form a dough, and shape the dough.
Step6:Cover with film and freeze for 30 minutes. Stabilize dough.
Step7:Take it out and roll it to 1.3cm thick. Press out the pattern you like with the mold.
Step8:Spread the biscuit evenly with sugar.
Step9:Spread the paper on the baking tray. Preheat the oven to 160 degrees. Bake until the edge of the biscuit is golden. (about 1015 minutes
Cooking tips:1. About the amount of Matcha. The original recipe of Kel is 1.5tbsmartcha (powdered grentea). TBS is the abbreviation of tablespoon, which means spoon. I don't know why there are so many translated teaspoons on the Internet. 1TBS = 15ml. 1tsp = 5ml. It's a little bit different. When I first made it, I used it as a teaspoon. I put 10ml of it. It turned out to be butter cookies. The smell of Matcha came from nowhere. 22.5ml. Remember. Keep sth. in mind. 2. About thickness. The original is roll the doughoutto thickness. Daisy wrote 5mm, which is 1 / 2cm. The 1 / 2 of the original square should be 1 / 2 inch. It's about 1.27cm. There are skills in making delicious dishes.
