Chinese Food
Qinglan Matcha biscuit
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This time, I made biscuits with the Japanese green haze Matcha powder I just bought. The leaves and the shape of the Christmas tree are beautiful in color and taste. It's really much better than the domestic Matcha powder.
Cooking ingredients
Cooking Steps
Step1:Before the steps forget to take photos. But it's very simple. First melt the butter at room temperature. Add the icing (because I only have the soft white sugar and icing. I'm afraid that the grains are too thick. I'll use the icing. Don't put more sugar, or it will be too sweet). Mix well. Then add the eggs. Mix well. Then put the sifted tea powder into the dough and refrigerate for about 15 minutes. Refrigerate for the better fusion of flour and oil. Because I use a grinding tool to press. So it can't be frozen. Otherwise it won't come out.
Step2:Then use a grinder to press out the leaves and the shape of the Christmas tree. It's about 4mm thick. It's 6mm thick.
Step3:This is the Christmas tree. There is also a little wafer left.
Step4:After the oven is preheated, heat it for 150 ° C, heat it for 120 ° C, put it in the middle layer, bake it for 17 minutes. That's fine. I'm Heidegger's 40 liter oven. Here is the finished baked product.
Step5:Finished product.
Step6:You can watch the fire. But it's not easy to avoid the edge is not yellow. The biscuit is thicker to avoid yellowing. There is no cracking.
Cooking tips:The first time I wrote a recipe, I remembered it when I was doing it. All of them were not prepared. Only for this kind of Matcha, the dosage of Yuzhi Matcha is generally half less than that of domestic Matcha. I wish you success. There are skills in making delicious dishes.
