【Slightly Bitter Matcha Sable Crispy Cake】

Overview

I believe the matcha flavor is a favorite among many female compatriots, right? Of course I am no exception. As a matcha lover, every time I see something labeled with matcha outside, I can’t help but stop and study it before buying it and taking it home to have a look. Unfortunately, most of the time, the results are disappointing. I think the beauty of matcha lies in its fresh color and slightly bitter-sweet taste. However, the overly rich flavor and sweetness in commercially available finished products has completely covered up this characteristic. In desperation, I had to resort to my own oven. The recipe for this slightly bitter matcha Sable cake comes from Weibo. I liked it very much when I first saw it. The simple shape, but the touch of green was deeply engraved in my mind. So when I got home that day, I did it without hesitation. This biscuit is really delicious and the overall texture is crispy. The taste is a slightly bitter tea aroma, combined with the slightly sour aroma of fermented butter and the fragrance of almond flour. The various layers gradually capture your taste buds little by little, and it is really hard to let go. (The amount in the recipe can make about 13 biscuits with a diameter of 4cm and a thickness of 1cm)

Tags

• baking
• children
• cookies
• afternoon tea
• dinner with friends
• almond flour
• coarse granulated sugar
• cultured butter
• egg liquid
• low gluten flour
• matcha powder
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and sift the low-gluten flour 2 to 3 times in advance;

   

2. 2 Cut the butter into small pieces and soften at room temperature;

   

3. 3 Add powdered sugar and salt, and beat with a manual egg beater until the powdered sugar dissolves, turns white in color, slightly expands in volume, and becomes creamy;

   

4. 4 Add egg liquid and continue to stir;

   

5. 5 Until the egg liquid is completely absorbed by the butter paste. Mix the two evenly;

   

6. 6 Sift in the matcha powder and mix evenly;

   

7. 7 Sift in almond flour;

   

8. 8 Continue to mix well;

   

9. 9 Sift in low-gluten flour;

   

10. 10 Use a spatula to mix and mix the ingredients until there is no dry powder;

    

11. 11 Transfer the batter to plastic wrap, wrap it well and place it in the refrigerator to rest for about half an hour to an hour;

    

12. 12 Take out the refrigerated batter, shape it into a cylinder with a diameter of about 4cm (or any other shape you like), wrap it in oil paper, and put it in the refrigerator to freeze until hard;

    

13. 13 Preheat the oven to 170 degrees. Take out the frozen biscuits and cut them into slices about 1cm thick with a sharp knife. Wrap some granulated sugar around the edges of the biscuits;

    

14. 14 Then place on a baking sheet lined with greaseproof paper. Leave some space between the two biscuits as they will expand during baking;

    

15. 15 After preheating is completed, put the baking sheet into the oven, middle layer, heat up and down, 165~170 degrees, bake for 13~15 minutes, until the edges of the biscuits are slightly yellow, then take them out, transfer to a drying net to cool, and then eat or seal and store.