Matcha butter shortbread, the aroma of butter and milk and the aroma of slightly bitter tea are intertwined, making it crispy and fragrant in one bite.
Overview
Today I will make a simple and fragrant matcha butter shortbread. Every bite exudes the rich aroma of matcha, bringing a fresh and charming feeling. When chewing, the texture of the biscuit is crispy, and the milky aroma of butter and the slightly bitter aroma of tea spread in the mouth, allowing the taste buds to experience a wonderful balance.
Tags
Ingredients
Steps
-
First take 1 egg yolk and 15 grams of milk and stir evenly.
-
Sift in 45 grams of powdered sugar and stir evenly until there are no grains.
-
While stirring, add 30 grams of melted unsalted butter and stir until evenly emulsified.
-
Sift in 70 grams of low-gluten flour, 6 grams of matcha powder, and 35 grams of milk powder.
-
Use a spatula to mix into a dough.
-
Note: If the dough is too wet to form a ball, you can add a few more grams of flour and mix well.
-
Divide the dough into 2 parts, line each part with oiled paper and roll into 2-3 mm sheets.
-
Place the dough sheet in the refrigerator for about 10 minutes to set.
-
Take out the shaped dough sheet and cut out the shape with a mold.
-
Place it on a gridded high-temperature baking silicone mat, then place another silicone mat on top to press it tightly.
-
Preheat the oven to 160°C in advance and bake for 12-14 minutes. Note: Pay attention to the edges in the last 2 minutes. If the edges of the biscuits are slightly burnt, they are ready to be taken out.
-
After taking it out, let it cool completely before storing it to maintain its crispy texture.
-
Matcha butter shortbread, completed O(∩_∩)O
-
The rich buttery milk aroma and the slightly bitter tea aroma of matcha are intertwined.
-
The texture of the biscuit is crispy, and the aroma of milk and tea spreads in the mouth, allowing the taste buds to experience a wonderful balance.
-
The selected high-quality matcha powder and butter add an elegant flavor to the shortbread.
