Chinese Food
Matcha and frosted biscuit
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Usually white granulated sugar is added to the material when it is ground and baked in a grinding cup. This Matcha biscuit is sifted with sugar powder on the surface. It overturns the taste of Matcha before. It's very good. Refer to the formula on the bean and fruit, make some adjustments. Increase the tea powder and sugar. Especially, the surface is sifted with the sugar in the form of sand powder rather than granule. The color is still beautiful after baking. Only the edges and corners are a little natural yellow. This biscuit is thick. The taste is really good. -
Cooking ingredients
Cooking Steps
Step1:Butter in container. Soften by water.
Step2:Add in the sugar powder and stir until there is no sand. Add in the yolk liquid and beat until fluffy.
Step3:Sift in the Matcha powder. Stir the low powder until there is no dry powder and knead it into a smooth dough. Roll the dough into 1.2cm thick dough on the oiled paper. Refrigerate for 15 minutes.
Step4:Take it out of the refrigerator. Use the mold to press it into the shape you like.
Step5:Use the mousse ring. Press out a circle. Press another circle. Come out a leaf shape and a January tooth shape.
Step6:Complete all in turn.
Step7:Then sift the sugar. Is there a kind of frost moon and frost leaf?. PS - explain. Because it's easy to sift and get even. The actual amount of sugar powder used in the surface screening is still half.
Step8:You can also use other molds to press different shapes. Place the oven. Preheat the oven at 175 degrees. Heat up and down. Keep the middle layer for 15 minutes
Step9:Out of the oven. Put the plate to cool and then eat. Or keep it sealed.
Step10:Take another picture. You can do the same with your heart.
Cooking tips:Those who like baking will share the warmth of baking together on Sina Weibo - ISME sunny day. There are skills in making delicious dishes.
