Matcha cookies(mo cha qu qi )

Matcha cookies

Introduction:

Production steps:

Step 1: cut the butter into small pieces and melt in hot water.

Step 2: add powdered sugar and stir until the color is lighter and the volume is slightly enlarged. Beat well.

Step 3: add the whole egg liquid in two times. Note: each time, the egg liquid should be completely stirred and absorbed before adding the next egg liquid.

Step 4: sift the high gluten flour, corn starch and Matcha powder and add them into the butter paste.

Step 5: stir evenly (evenly, don't stir too much), put it into the mounting bag, and squeeze it on the baking tray.

Step 6: oven 200 degrees with people, 190 degrees for 12-15 minutes. (color all around.) Let it cool after the test.

Materials required:

Butter: 100g

High gluten flour: 95g

Corn starch: 50g

Powdered sugar: 50g

Matcha powder: 5g

Whole egg liquid: 30g

Note: 1, the most difficult thing to make cookies is not to make food, but to squeeze the picture bag. Disposable mounting bag is likely to burst in the process of squeezing, so it's better not to buy disposable mounting bag. Although it's cheaper, it's not used. 2. When the batter is cool, the pattern will be smoother and more delicate. 3. If you want to make other flavors, just replace the same flour. 4. Butter is very easy to solidify in winter, so it should be made quickly or through hot water.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mo Cha Qu Qi