Matcha Cookies
Overview
In recent years, matcha has been used more in the processing industry. However, the ancient traditional processing mode of stone milling has limited output due to production equipment constraints and cannot meet the supply of matcha. Therefore, modern production technology has emerged that uses machines to replace stone grinding, such as ball mills, which greatly increases the production speed and reduces costs, making matcha, an ancient luxury product, accessible to the general public.
Tags
Ingredients
Steps
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First, soften the butter at room temperature and then beat it. Add fine sugar and beat until it swells and turns white!
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Add the egg white in 2-3 batches and beat with a mixer until a uniform creamy paste forms!
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Mix low-gluten flour, baking powder, and almond flour in advance, then sift into the beaten butter cream!
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After mixing evenly, add the sifted matcha powder and mix well to form a matcha dough!
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I chose a small wooden box mold for this biscuit. Put the dough into the small box, wrap it in plastic wrap and put it in the refrigerator for about 30 minutes!
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Take the refrigerated dough out of the mold, cut it into the required size and thickness with a knife, preheat the oven in advance, line the baking sheet with oil paper, and line up the cookies!
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The temperature is 160 degrees, bake the middle layer for 20 minutes, turn off the heat, and use the residual heat to warm it for about 10 minutes!
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When baking, you can adjust the temperature and time according to the specific conditions of your oven, and watch carefully to avoid burning!
