Matcha almond cake
The large almonds stored at home haven't been moved for a long time. It suddenly occurred to me that it should be good to make cookies. The Matcha powder I bought didn't have the opportunity to use. So I just let these "real estate" move this time—— Matcha almond cake.This biscuit has a longer shelf life because it doesn't use eggs. It is said that it can be stored for a month in sealed freezing and won't go bad after being refrigerated for a week. Because I didn't do much, I didn't put it in that long. It was done that day1. Because there are ready-made large almonds at home, the almond powder and crushed almonds needed in the materials are all made by my own cooking machine. The almond powder can be finely beaten, and the crushed almonds can be slightly beaten, so it tastes crispy.2. Powdered sugar is also polished with a cooking machine. MM who is still buying powdered sugar does not need to buy powdered sugar if there is a cooking machine at home. Ordinary soft white sugar can be polished to the finest.3. There is no almond juice at home. I use milk instead.4. Sift Matcha powder and low gluten flour in advance, preferably twice, and the biscuits will be more fluffy.
Step 1 . Beat the butter and sugar in the egg beater
Step 2 . Continue to add almond powder and sifted low powder of Matcha and stir.
Step 3 . Add chopped almonds and continue to stir.
Step 4 . Add almond juice (or milk).
Step 5 . Stir evenly, knead into dough, make round strips, and put them into the refrigerator for 30 minutes.
Step 6 . Take it out of the refrigerator and cut it into biscuits of equal thickness.
Step 7 . Preheat the small oven for 2 minutes, put the biscuit into the oven, cover it with a layer of tinfoil, and put it into the oven. Fire up and down for ten minutes.
Step 8 . Take away the tin foil and bake it for another two minutes. When you see the biscuit colored, you can cook it.
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