Matcha light cream biscuit, slightly bitter and fresh, with delicate light cream, presents an intoxicating taste.
2024-04-23 12:35:10 147
Today, make a simple matcha light cream biscuit. This biscuit is based on the unique flavor of matcha, paired with the delicacy of light cream, presenting a rich and rich taste in the mouth.
Details of ingredients
Technique
Steps to make Matcha light cream biscuit, slightly bitter and fresh, with delicate light cream, presents an intoxicating taste.
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1. Mix 135g of low gluten flour, 35g of corn starch, and 10g of matcha powder together for later use.![]()
2. Soften 100 grams of salt free butter at room temperature, sift in 60 grams of sugar powder, and beat until the volume increases and the color lightens.![]()
3. Add 100g of light cream to room temperature and beat in batches.![]()
4. Mix well each time and then add light cream, not all at once.![]()
5. Sieve in 2 grams of prepared powder and salt.![]()
6. Mix with a scraper until the color is even.![]()
7. Prepare a piece of oiled paper and knead the dough into long strips.![]()
8. Put it into the mold and press it flat, then freeze it in the refrigerator until it is set.![]()
9. Take out the shaped dough and cut it into equal small pieces.![]()
10. Arrange evenly on the baking tray, leaving some gaps between each to prevent expansion and adhesion.![]()
11. Preheat the oven to 160 ℃ in advance and let it bake for about 20-25 minutes.![]()
12. Bake well and take it out, let it cool and seal for storage.![]()
13. Matcha light cream biscuit, complete O![]()
14. Unique matcha flavor as the base tone, paired with delicate light cream.![]()
15. Matcha is rich, fresh, slightly bitter with a lingering taste, and cookies are crispy and fragrant![]()
The texture that melts at the entrance leaves a lasting impression, as if savoring the feeling of the refreshing breeze brushing against the face in the matcha garden.
