Chinese Food
Matcha walnut biscuit
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Matcha originated from China, but it has been carried forward in Japan. Matcha is rich in nutrients and microelements necessary for human body. Its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamins and microelements. Walnuts are generally recognized as the best nourishing and health preserving products. They have the functions of nourishing stomach, blood, lung and spirit. When Matcha and walnut meet, what kind of sparks will be produced? Let's enter their world together.
Cooking ingredients
Cooking Steps
Step1:Prepare materials - sift low gluten powder and Matcha powder. Slice the walnuts.
Step2:Soften the butter. Beat with sugar until it's bulky and white.
Step3:Add the egg liquid in two times. Beat each time until the egg liquid is completely absorbed before adding the next time.
Step4:Add walnuts and mix well.
Step5:Add the mixed powder. Mix well and knead into a ball.
Step6:Use a mold or plastic wrap to shape the dough into square columns.
Step7:Refrigerate for more than 1 hour.
Step8:Cut the frozen dough into thick and even slices. Pay attention not to put it too tightly in the oven. The biscuits will expand a little during the baking process.
Step9:Bake in a 165 degree preheated oven for about 20 minutes.
Step10:Finished produc
Step11:Finished produc
Step12:Finished produc
Step13:Finished produc
Cooking tips:1. The green haze I use for Matcha. Different Matcha will have different colors. 2. Fermented butter for butter. Better flavor for biscuits. There are skills in making delicious dishes.
