The most used kitchen appliance in my house is the oven, whether it is bread, cake or biscuits, every three or five minutes have to be baked once in a while, just because my family has a child who loves desserts. Speaking of stepping into the baking pit when I first stepped into the baking pit, it was all because of her, but in the contact, I also slowly fell in love with the process of making baked food, after all, I can make a bunch of scattered ingredients into various shapes, tastes, sense of achievement and satisfaction! In the baked goods, I make relatively more bread, because I can use it instead of breakfast when I am lazy, but recently it has been a rainy day, affecting the effect of fermentation, so today I changed to making biscuits and snacking for children is also good!
I think it is easier to bake cookies in these categories, but there are also many cases of failure, especially for novices, there will be a lot of question marks in the brain, or the eyes will be, but it is not so. Common cookie problems include unclear patterns, not crispy textures, particularly laborious squeezing of batter, etc... But what I'm saying is that meeting a good recipe will really make you more effective, and then pay attention to some details to make the perfect cookie in one go.
Today's sharing of this cookie added matcha powder, fresh taste, turquoise color, clear pattern, bite a crisp straight off the slag, follow the steps slowly will definitely succeed, like it to try it quickly!
【Light cream matcha cookies】
Ingredients required: 80 grams of butter 50 grams of powdered sugar 57 grams of light cream 115 grams of low gluten flour 8 grams of corn starch 8 grams of matcha powder 8 grams of salt 0.5 grams
Preparation steps:
1. Soften the butter at room temperature in advance to a state where your fingers can easily poke in, add powdered sugar and salt and mix well to avoid splashing when passing.
2. Beat at medium speed with an electric whisk until the butter is fluffy and white.
3. Add the light cream three times, each time after adding the light cream, beat it evenly with an electric whisk, and then add the next light cream.
4. Until the butter and light cream in the picture are fully fused and appear in a very fluffy state.
5. Mix the low gluten flour, corn starch and matcha powder and sift into the beaten butter.
6. Stir with a spatula until there is no dry powder, do not stir excessively to avoid flour tendons.
7. Prepare the mounting mouth and the mounting bag, both of which can be used to make cookies, but I prefer to use the eight-toothed flower mouth.
8. Place the batter in a framed bag with an eight-toothed laminated spout and squeeze out the cookie pattern clockwise in a baking dish.
9. Preheat the oven at 170 degrees in advance and bake the baking dish in the middle for about 20 minutes.
10. When the cookies are colored and the texture is clear, they will be baked, and the texture will be more crispy after moving to the grilled net to cool.
11. A fresh crisp, turquoise light cream matcha cookie is ready, can be eaten with coffee or milk, come and enjoy the summer time!
Tips:
The quality of matcha powder will directly affect the taste and color of the finished product, so choose a better matcha powder. The oven temperature is different, please adjust the appropriate time and temperature according to your own oven temper. Observe the coloring of the cookie at any time, and if the surface is quickly colored but the interior is not yet baked, add a layer of tin foil on it to avoid over-baking.
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