Matcha light cream biscuits, slightly bitter and fresh matcha aroma, paired with delicate light cream, present an intoxicating taste.
Overview
Today I will make a simple matcha whipped cream cookie. This biscuit is based on the unique flavor of matcha and paired with the delicateness of whipped cream. It is fragrant and rich in the mouth, with a rich and delicate taste.
Tags
Ingredients
Steps
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Mix 135 grams of low-gluten flour, 35 grams of corn starch, and 10 grams of matcha powder together and set aside.
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Take 100 grams of unsalted butter that has been completely softened at room temperature, sift in 60 grams of powdered sugar, and beat until the volume becomes larger and the color becomes lighter.
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Add 100 grams of whipping cream that has been brought to room temperature and beat in portions.
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Add whipping cream after each time it is beaten evenly, do not add it all at once.
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Sift in the prepared flour and 2 grams of salt.
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Mix with a spatula until the color is even.
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Prepare a piece of oil paper and shape the dough into a long strip.
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Place it into the mold and press it flat, then freeze it in the refrigerator until it takes shape.
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Take out the shaped dough and cut into equal pieces.
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Arrange evenly on the baking sheet, leaving a little space between each one to prevent swelling and sticking.
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Preheat the oven to 160°C in advance and bake for about 20-25 minutes.
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Take it out after baking, let it cool and seal it for storage.
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Matcha whipped cream biscuits, completed O(∩_∩)O
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The unique matcha flavor is the base, paired with the delicateness of whipped cream.
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The matcha is rich, fresh and slightly bitter with an aftertaste, and the biscuits are crispy and fragrant
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The melt-in-your-mouth texture leaves you with an endless aftertaste, as if you taste the breeze blowing in your face from the matcha garden.
