Matcha biscuit(mo cha bing gan )

Matcha biscuit

Introduction:

"In recent years, Matcha has been more and more used in the processing industry. Due to the limited production equipment, the stone mill, the traditional processing mode in ancient times, can not meet the supply of Matcha. Therefore, modern production technology, such as ball mill, has emerged, which greatly improves the production speed and reduces the cost, and makes Matcha an ancient luxury to the general public."

Production steps:

Step 1: soften the butter at room temperature and beat until white!

Step 2: add egg white in 2-3 times and beat with blender until the cream is even!

Step 3: low gluten flour, baking powder, almond powder, mix in advance, and then sift into the beaten butter paste!

Step 4: stir well, then add the sifted Matcha powder and mix well to form Matcha dough!

Step 5: This biscuit I choose is a small wooden box mold, put the dough into a small box, wrap it with plastic wrap, and refrigerate for about 30 minutes!

Step 6: take out the frozen dough from the mold, cut it into the required size and thickness with a knife, preheat the oven in advance, lay oil paper on the baking tray, and arrange the biscuits!

Step 7: temperature 160 degrees, baking in the middle for 20 minutes, flameout, in the remaining temperature about 10 minutes!

Step 8: when baking, adjust the temperature and time according to the specific situation of your oven, pay attention to observe, do not scorch!

Materials required:

Low gluten flour: 180g

Butter: 100g

Egg white: 20g

Matcha powder: 15g

Almond powder: 15g

Granulated sugar: 65 g

Baking powder: 1 / 4 teaspoon

Note: according to the different Matcha powder, appropriate adjustment put more or less, according to personal taste adjustment.

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: Original

Chinese PinYin : Mo Cha Bing Gan