Matcha biscuit(mo cha shuang se bing gan )

Matcha biscuit

Introduction:

"Every time different materials are added to the biscuit, it will have different taste. This kind of Matcha biscuit tastes crisp and has a faint fragrance. The finished product is also very beautiful. You must try your favorite children's shoes."

Production steps:

Step 1: soften butter at room temperature and cut into small pieces

Step 2: after whipping, add powdered sugar and beat until white

Step 3: divide the eggs, pour them into step 2 and mix well

Step 4: mix well every time, then add the next time, and mix well

Step 5: sift in low gluten flour

Step 6: mix into the primary color dough

Step 7: then divide into two parts, one part add Matcha powder and mix into Matcha dough

Step 8: roll the dough into similar size and refrigerate for 10 minutes

Step 9: fold two portions of dough together and roll them into a cylinder

Step 10: put in the fresh-keeping bag and refrigerate for 20 minutes

Step 11: take out sliced dough after freezing

Step 15: bake on a 180 degree baking tray

Materials required:

Low powder: 150g

Matcha powder: 8g

Butter: 75g

Whole egg liquid: 30g

Powdered sugar: 60g

Note: ① the thickness of biscuit slice should be uniform, so as to avoid different coloring when baking. ② pay attention to observation during baking, do not scorch, and color the edge

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mo Cha Shuang Se Bing Gan