Chocolate sandwich Matcha cookies, full of milk flavor, mellow chocolate, crisp to crumbling food.
Today's cookies are full of milk flavor, crisp and crumbling Matcha cookies with mellow white chocolate, which can be called a perfect match. You can do as much as you want, which is convenient and saves money.Remember to use room temperature eggs for eggs. If you use refrigerated eggs, the temperature will be relatively low. When you mix them, the butter will agglomerate.
Step 1 . 100g of salt free butter softened at room temperature, slightly beat with an egg beater and mix well.
Step 2 . Sift in 25 grams of powdered sugar.
Step 3 . Continue to beat with an egg beater and mix well.
Step 4 . Add 36g of whole egg liquid in three times and stir well.
Step 5 . Remember to use the egg beater to stir well every time before adding the egg liquid.
Step 6 . Put 70 grams of low gluten flour, 15 grams of corn starch, 30 grams of milk powder and 6 grams of Matcha powder together and mix them evenly.
Step 7 . All powders are sieved and added.
Step 8 . Mix evenly by cutting and pressing.
Step 9 . Just mix it evenly.
Step 10 . Put the batter into the flower mounting bag and squeeze it into strips evenly.
Step 11 . The oven is 160 ℃, preheat 10 minutes in advance, bake for about 10-13 minutes, and remember to add a baking pan on the upper layer for the last 3 minutes, which can effectively prevent Matcha from changing color.
Step 12 . Take out the roasted Matcha cookies and let them cool.
Step 13 . Take 50 grams of white chocolate, cut it up, melt it in hot water until it is silky, and put it into a decorative bag for standby.
Step 14 . It tastes good if you eat it directly.
Step 15 . Squeeze the white chocolate sauce on the biscuit and close the two biscuits.
Step 16 . Chocolate sandwich Matcha cookies, complete o (∩ ∩) O haha ~.
Step 17 . Full of milk flavor, crisp to slag, praise!
Step 18 . Matcha cookies, crisp to crumbling, with mellow white chocolate, are perfect!!!
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