Matcha frosted biscuit(mo cha tang shuang bing gan )

Matcha frosted biscuit

Introduction:

"This biscuit reminds me most of Meimei who was born with 70 tails when I was a child. She spent her childhood in the countryside. There was a lack of material in the countryside. Snacks were just a luxury. In Meimei's memory, the best snack was sugar, isn't it unimaginable? Sweet and greasy white sugar can even be eaten as a snack! In fact, in ordinary families, there is no white sugar in the house. My grandmother is paralyzed. Her mother is very good to her grandmother. Although the family is not relaxed, there is always a can of white sugar at the head of her bed in case she has no time to cook and her grandmother is hungry. With grandma, my poor childhood was sweet! This sweet and greasy white sugar has become the best memory of my childhood. Later, when I was in junior high school, my grandmother died. We all moved to my father's school and left the remote village. I was dazzled by all kinds of snacks in the school store. This crisp biscuit wrapped with white sugar became my favorite. I had a glorious history of eating a box of biscuits for a few days, followed by my weight Straight up. Meimei is really an unintelligible person. She is a girl in her teens. Everyone knows that she loves Meimei, but I only have delicious food in my heart. What a shame! Nowadays, snacks are more and more exquisite, but every time I go to the supermarket, this old-fashioned biscuit still makes me salivate. Delicious food, all have life

Production steps:

Step 1: melt butter at room temperature, add powdered sugar, beat with egg beater until slightly white

Step 2: add the egg yolk in batches

Step 3: mix well

Step 4: sift in low flour and baking powder

Step 5: mix well and knead into a smooth dough

Step 6: roll the dough into thin slices, cover with plastic film, refrigerate for 30 minutes and take out

Step 7: cut out biscuit germ with plum mould

Step 8: glue sugar one by one

Step 9: put in the baking tray, preheat the oven, bake at 160 ℃ for 20 minutes, and then bake at the remaining temperature for another 5 minutes

Materials required:

Low powder: 40g

Butter: 20g

Powdered sugar: 25g

Matcha powder: 3 G

Yolk: one

Baking powder: 1 teaspoon

Salt: right amount

Note: if the biscuit germ is stuck on the silica gel pad and can not be taken off, it can be put into the refrigerator for quick freezing for one minute to make the biscuit fast cooked and hard, and then it can be easily taken off!

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Mo Cha Tang Shuang Bing Gan