Matcha biscuit: Lime biscuit(mo cha bing gan zhi qing ning bing gan )

Matcha biscuit: Lime biscuit

Introduction:

"I've been thinking about this lime biscuit for a long time. In fact, the preparation of raw materials is very simple. The key lies in the final combination, which is quite a test of patience and technique. Of course, I will also tell you how to simply make lovely Matcha biscuits. If you have time, try it. "

Production steps:

Step 1: prepare all the ingredients, soften the butter at room temperature, separate the yolk from the egg, and set aside the egg white

Step 2: beat butter, add sugar and stir well

Step 3: add egg yolk and vanilla extract and stir well

Step 4: put in the sifted flour

Step 5: mix the dough slowly with a rubber spatula

Step 6: take out 1 / 3 of the dough and add appropriate amount of Matcha powder

Step 7: use this method of pushing to make sure that the final biscuit is not very hard

Step 8: finally, roll the dough into a cylinder, wrap it in plastic wrap and refrigerate for at least 1 hour. This is the inner core of lime, so the color of Matcha will be a little lighter

Step 9: take out another 1 / 3 portion of dough, put it between two plastic films, roll it into thin skin, and refrigerate

Step 10: take out the last 1 / 3 of the dough, add more Matcha powder to make sure the color is darker, roll it into a thicker thin skin, and refrigerate it

Step 11: take out the frozen hard cylinder core, put it vertically, cut it perpendicular to the circular surface, and cut it into 8 equal parts. Here I divide the big cylinder into two small ones, and then cut them into eight equal parts

Step 12: place the inner core on the primary color skin, cut out the skin with the same size as the contact surface and stick it with the inner core. The remaining 7 cores were completed by this method

Step 13: finally, roll 8 inner core bodies with primary color thin skin on the worktable to adjust the shape

Step 14: add a thin layer of primary color skin

Step 15: then wrap a slightly thick dark green crust, wrap the dough with plastic wrap, and refrigerate for at least 1 hour

Step 16: pour a little pigment into the sealed bag and wipe it off

Step 17: pour in the sugar, shake it, or clap it with your hands. The colored sugar is ready

Step 18: preheat the oven at 175 ℃, take out the dough, brush the surface with egg white, and roll it on the sugar bed several times to make it covered with sugar evenly

Step 19: slice the dough, you can see the appearance of the lime, and refrigerate for another 10 minutes before entering the oven

Step 20: the remaining leftovers can be first rubbed into small balls, and then pressed into small cakes by fingers, sprinkled with some sugar powder for decoration

Step 21: put it in the oven for about 10 to 12 minutes. When it is out of the oven, cut it in half by heat, and then put it on the shelf to cool

Materials required:

Salt free butter: 1 / 2 cup (110g)

Sugar: 1 / 3 cup (66g)

Egg: one

Medium gluten flour high: 1 + 1 / 4 cup (160g)

Matcha powder: right amount

Note: 1. The combination process should be completed when the dough is hard, and it will be difficult to operate when the dough becomes soft. 2. Make good use of plastic wrap, because the only non sticky dough is it. Steps 14 and 15 need to be completed through the plastic wrap, thin skin on the plastic wrap, inner core on the thin skin, first cut the approximate size, and then wrap the thin skin like a yoga mat through the plastic wrap Live in the inner core

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Mo Cha Bing Gan Zhi Qing Ning Bing Gan