Matcha cookies(mo cha qu qi )

Matcha cookies

Introduction:

"I like Matcha, I hope everything tastes like Matcha, and I also like cookies, so I have this combination ~ Matcha cookies ~ puffy? The opening is the same as coffee cookies... This is the truth. There's no way

Production steps:

Step 1: soften the butter at room temperature, pour in sugar powder and sugar, and stir well.

Step 2: beat the mixture of butter and powdered sugar with an egg beater to beat the butter.

Step 3: beat the butter until the volume is enlarged and the color is slightly lighter.

Step 4: add the egg liquid in two or three times, and beat evenly with the beater. Each time, wait until the butter and egg are completely blended before adding the next one.

Step 5: the butter must be completely mixed with the egg without separation. The butter is light and bulky.

Step 6: mix the low gluten flour and Matcha powder evenly, and then sift in the butter paste together. Mix the flour and butter paste with a rubber scraper to make a uniform cookie paste.

Step 7: after the cookie batter is finished, you can squeeze the cookie batter on the baking plate with the flower mounting bag. This time, a medium chrysanthemum shaped flower mounting mouth is used as shown in the figure.

Step 8: fill the cookie paste into the flower mounting bag, pad tin foil or oil paper on the baking plate, and extrude the cookie paste on the baking plate.

Step 9: you can squeeze into a circle as shown in the picture, or you can squeeze out small flowers ~ cookies. Put the squeezed cookies into the preheated oven, bake at 190 ℃ for about 10 minutes, and the surface will be golden. After cooling, seal and store.

Materials required:

Low gluten flour: 95g

Matcha powder: 5g

Butter: 65g

Granulated sugar: 17 G

Powdered sugar: 32g

Eggs: 22G

Note: Tips: 1. I think this Matcha powder can be changed to 10g.. I really have a strong taste, because the butter flavor is so strong that it almost covers the smell of Matcha. If I make sugar myself, I want to reduce it next time, because I don't think it's sweet. 2. Don't squeeze the dough with claws, just mix it with sticks! 3. After coloring, you can turn off the oven and let the pan continue to heat with the remaining temperature inside. I don't know why. It seems that I've seen others say that it will make it more fragrant before. Maybe ~ 4. My number is more than you. Maybe I'm losing weight, so I think it's better to eat less of this kind of high calorie food! So everyone will not do a lot. It depends on your personal preference. If you make it bigger, of course, the number will be less. My one has a diameter of 4cm. Actually, it's enough.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: other

Chinese PinYin : Mo Cha Qu Qi