Matcha chequered biscuit(mo cha qi ge bing gan )

Matcha chequered biscuit

Introduction:

"This Matcha chequered biscuit is made for our English teacher's request. The steps seem complicated, but it's not difficult to practice. If you like, do it yourself!"

Production steps:

Step 1: large drawing of materials, weighing the required raw materials for standby.

Step 2: cut the butter into small pieces, soften at room temperature, add sugar powder, and stir evenly with an egg beater without stirring.

Step 3: add the egg liquid in several times, mix well each time, and then add the next time, stir until it is completely fused, no need to send.

Step 4: sift in the low flour, knead it into dough by hand, wrap it with plastic wrap and refrigerate for half an hour.

Step 5: use the same method to make the butter paste of Matcha dough, and sift in the low powder and Matcha powder at the same time. Knead it into a ball by hand, wrap it in plastic wrap and refrigerate for half an hour.

Step 6: take out the original dough and make it into a one centimeter thick rectangle.

Step 7: shape the Matcha dough into a rectangle one centimeter thick.

Step 8: brush a layer of egg liquid on the original dough, combine the two pieces of dough and press them tightly.

Step 9: cut into strips one centimeter wide.

Step 10: take one piece, brush one layer of egg liquid on one side, color staggered and combine with the other piece.

Step 11: freeze in the refrigerator for 10 minutes.

Step 12: cut into small pieces 0.5cm thick.

Step 13: preheat the oven at 190 ℃ and bake in the middle layer for about 10 minutes. Adjust according to the oven temperature.

Materials required:

Low powder: 40g

Sugar powder: 20g

Egg liquid: 8g

Butter: 25g

Note: if there is no low flour, corn starch and flour can be mixed by yourself in the ratio of 1:4. Sugar powder and butter can be mixed, do not need to send. Egg liquid should be added in several times, otherwise it is not easy to mix. The steps of refrigeration and freezing are more important, which can't be ignored, so as not to affect the modeling. When the dough is combined, the egg liquid should be used as the adhesive to make it closely connected. If you like the cocoa flavor, you can change the Matcha powder into cocoa powder.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Qi Ge Bing Gan