Matcha pastry
This Matcha biscuit tastes crisp and has a faint Matcha fragrance, giving people a small and fresh feeling. The production method is very simple. It can be completed in an hour from dough mixing to finished products. It is suitable for afternoon refreshments or small snacks taken out.As the pastry is relatively small, the baking time should not be too long. The last few minutes must be observed frequently. Do not bake too much, which will affect the taste. The baked cookies taste very crispy after cooling.
Step 1 . Weigh 50g sugar first,
Step 2 . Add 50 grams of corn oil,
Step 3 . Use the manual egg beater to stir for a few times,
Step 4 . Add 50g eggs,
Step 5 . Stir until sticky and wrinkled,
Step 6 . Sift in 160g low gluten flour, 2G baking powder, 1g baking soda, and then add 5g Matcha powder,
Step 7 . Stir well with chopsticks,
Step 8 . Gently knead it into a ball and let it stand for 10 minutes,
Step 9 . Form a small ball of about 13 grams, press it flat with the palm of your hand, and code it into the baking pan,
Step 10 . Put into the oven, middle layer, 180 ℃, heat up and down, bake for 12 minutes,
Step 11 . Bake until the surface of the pastry is slightly cracked.
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