Chinese Food
Matcha six leaf frosted sugar biscuit
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Cooking ingredients
Cooking Steps
Step1:Butter is softened at room temperatur
Step2:Beat until slightly white
Step3:Add the broken yolk in several times. Stir evenly
Step4:Sift low gluten flour, tea powder and baking powder into a bowl
Step5:Mix well and knead into a smooth and even dough
Step6:Roll out the biscuit into 0.4cm pieces, cover with plastic wrap, refrigerate for 30 minutes, take out the biscuit and cut out the biscuit blank with heart-shaped biscuit
Step7:Remove excess pastry. Leave only heart-shaped biscuits
Step8:Take out the biscuits. Put them into a small plate with coarse sugar one by one and roll them to make both sides stick with coarse sugar
Step9:In groups of six, put them into a baking pan
Step10:Preheat the oven. Heat it up and down at 170 degrees. Middle layer. Bake for 1518 minutes. After flameout, simmer for another 10 minutes
Cooking tips:1. When the room temperature is high, the rolled dough is soft. It is difficult to remove the formed biscuits from the silica gel pad without damaging the shape. Therefore, remove the redundant dough after the shape is carved. Put the biscuits together with the silica gel pad into the refrigerator for quick freezing for 1 minute, which can make the biscuits quickly harden. Then it can be removed easily. If the biscuits become soft again in the middle of the operation, put them into the refrigerator for quick freezing again; 2 The extra dough can be kneaded and rolled again. Repeat step 710; 3. The sugar on the surface must be coarse sugar, so it will not dissolve easily in the baking process. There are skills in making delicious dishes.
