Chinese Food
Authentic Matcha, authentic Japanese Matcha, cherry blossom biscuit
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I am a fan of Matcha tea, but the baking Matcha tea in China is really disappointing. Not only the color is dim, but also the tea fragrance is not enough. So I bought ruozhu (the cheapest 100g70rmb) from baojiuwan xiaoshanyuan, which is Yuzhi tea. The color is very good and bright. I remind you that you must seal your mouth and put it at zero degree to keep fresh. The more expensive things are, the more delicate.
Cooking ingredients
Cooking Steps
Step1:Put the sugar powder, low gluten powder and tea powder (as shown in the figure) together, mix well, then put the butter into the butter block, melt the butter with the temperature of your hand, and then mix the three kinds of mixed powder into coarse powde
Step2:Add the yolk and knead it into a ball by han
Step3:Put the dough on the oiled paper and put it into a small plastic wooden box, press the porcelain and put it into the refrigerator to cool until it is har
Step4:When the dough is hard to take out and slice, soak the octopus cherry (after three times of water to reduce the salty taste) in advance, and use the kitchen paper to dry the water
Step5:Put the eight cherry trees on the cut tea smears and press lightly to make them firmly fit on the tea smear
Step6:170 degree mid-level baking for 25 minute
Cooking tips:The butter must be taken out of the fridge and put in the fridge for 510 minutes. The dough will be crispy if it can be rubbed out by the frozen butter. Never use the very soft butter, otherwise There are skills in making delicious dishes.
