Easy Healthy Matcha Cookies Recipe
First of all, we have prepared the ingredients we need. If we want to make other flavors, changing Matcha powder to cocoa powder is chocolate flavor
|Powdered sugar||60 g|
|low-gluten flour||110 g|
|Corn starch||65 g|
|Powdered Milk||5 g|
|High-gluten flour||75 g|
|Matcha powder||5 g|
First of all, we have prepared the ingredients we need. If we want to make other flavors, changing Matcha powder to cocoa powder is Chocolate flavor, and removing Matcha powder directly is the original flavor ~ and so on!
Pour powdered sugar and salt into the butter and mix well with a scraper.
Mix well to prevent sugar powder from splashing.
Use an electric Egg beater to beat until the butter becomes large and white.
Then sift all the flour and pour it into the butter. Remember to sift it twice.
Press it with a scraper and mix it evenly until there is no dry powder! The next step is to toss about the good-looking cloud top shape.
There are two ways. The first is to pour the batter on the table (remember to wipe the table), wear gloves and use a scraper.
Scrape the batter with a scraper. Compared with the previous picture, it can be seen that the batter becomes very smooth. This method is fast. The disadvantage is that there will be batter everywhere, and the hand temperature is easy to cause the butter to melt.
The second method is to use the egg beating basin wall, turn over the mixed batter, dig a spoonful to the basin wall with a scraper, and use the scraper to scrape and press repeatedly to make the batter smooth and delicate.
The scraped batter is also placed in a pot. This method will not melt the butter, and it will not make the batter everywhere.
Prepare the decorating mouth, this is a special decorating mouth for Jenny Cookies.
Put the cookie paste into the piping bag, don't finish it all at once, install it in two to three times, so as not to melt the butter with the warmth of your hands! Preheat the oven to 150°C up and down.
Holding the flower mounting bag in a vertical position, the more straight the extruded batter is, the more beautiful it is! When squeezing this pattern, you only need to rise slowly and squeeze it out evenly. There is no need to twist the mounting nozzle. If it is not well squeezed in the process, you can scrape it away directly, pour it into the basin, and use the scraper again to scrape it finely, which can be reused (it is recommended to open air adjustment in the production process).
Squeeze about 5 floors. Don't be too high or too short! Of course, you can also squeeze according to your favorite shape.
After squeezing, we can put it into the preheated oven, heat it up and down 150 degrees and bake it for about 20 minutes.
Then cover with tin foil and continue baking for 15 minutes, a total of 35 minutes ~.
The specific baking time is fine tuned according to your oven temper! Put it on the airing net to cool ~.
Yunding cookies made with this formula will not collapse too much! It looks good!
Butter softening is essential, I'm willing to be harder and not too soft. If you are too soft, it will all collapse.
Powder must be screened! Don't be lazy! It's better to sift twice.
The batter must be scraped and fine ~ this is the secret of Yunding cookies.