[micro bitter Matcha sabuli crisp cake](wei ku mo cha sha bu lie su bing )

[micro bitter Matcha sabuli crisp cake]

Introduction:

"I believe the flavor of Matcha is the heart of many female compatriots, OK? I'm no exception, of course. As a "Matcha control", every time you see something marked with the word "Matcha" outside, you can't help but stop to study and buy it at home. Unfortunately, most of the time, the results are always disappointing. I think the beauty of Matcha lies in its fresh color and slightly bitter taste. But the rich flavor and sweetness of the finished products have completely covered up this trait. In desperation, they had to resort to their own oven. This "micro bitter Matcha sabuli crisp cake" comes from microblog. I like the simple shape at the first sight, but I engrave the green deeply in my mind. So I went home that day and did it without hesitation. This biscuit is really delicious. The overall taste is crisp. The taste is slightly bitter and astringent, with the aroma of fermented butter and almond powder. Different levels gradually capture your taste buds, which is really unforgettable. (the amount in the square can make about 13 biscuits of 4cm in diameter and 1cm in thickness) "

Production steps:

Step 1: prepare all the ingredients and sift the low gluten flour 2-3 times in advance;

Step 2: cut the butter into small pieces and soften at room temperature;

The third step: add sugar powder and salt, beat the sugar powder with the manual egg whisk, the color is white, and the volume is slightly expanded, showing the cream condition.

Step 4: add the egg liquid and continue to stir;

Step 5: until the egg is completely absorbed by the butter paste. The mixture was uniform;

Step 6: sift in Matcha powder, cut and mix evenly;

Step 7: sift in almond powder;

Step 8: continue to mix well;

Step 9: sift in low gluten flour;

Step 10: use a scraper to cut, mix and press the material until there is no dry powder;

Step 11: transfer the batter to the fresh-keeping film, wrap it and send it to the refrigerator to cool and relax for about half an hour to about an hour;

Step 12: take out the refrigerated batter, shape it into a cylinder (or other shape you like) about 4cm in diameter, wrap it in oil paper, and send it to the refrigerator to freeze until hard;

Step 13: preheat the oven to 170 degrees. Take out the frozen biscuit column, cut it into slices about 1cm thick with a sharp knife, and wrap some granulated sugar on the edge of the slices;

Step 14: then put it in a baking tray with oil paper. There should be some space between the two biscuits, which will expand during baking;

Step 15: after preheating, put the baking tray into the oven, middle layer, up and down the fire, 165 ~ 170 degrees, bake for 13 ~ 15 minutes, until the edge of the biscuit is slightly yellow, then take it out, transfer it to the air net to cool, then eat or seal it.

Materials required:

Fermented butter: 50g

Low gluten flour: 65g

Matcha powder: 5g

Almond powder: 25g

Egg liquid: 8g

Sugar powder: 30g

Salt: a pinch (the amount twisted by the index finger and thumb)

Coarse granulated sugar: a little

Note: 1. If there is no fermented butter, ordinary salt free butter can be used instead. If you use butter with salt, then the salt in the formula can be omitted; 2. The degree of butter whipping does not need to be fluffy and feathery, as long as the paste is delicate and smooth, and the color is white. If it is too much, there will be more cracks in the baking process. In addition, it is best to use powdered sugar; 3. Dry powder can be added separately or mixed together, as long as it can be mixed well. The best way to use cut and mix, so as not to gluten flour, affect the taste; 4. The biscuit batter of this biscuit is relatively wet and sticky, so it will be more convenient to put it in the refrigerator before shaping. In addition, the biscuit must be frozen before cutting; 5. The baking time should be adjusted according to the actual situation, the edge color can turn off the fire, and the residual temperature of biscuit will continue to make the biscuit fully mature. 6. The better the quality of Matcha powder, the better the color and flavor of biscuits. Therefore, it is suggested to use better Matcha powder as much as possible.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: other

Chinese PinYin : Wei Ku Mo Cha Sha Bu Lie Su Bing