Matcha butter crispy cake, with a blend of butter milk aroma and slightly bitter tea aroma, is crispy and fragrant in one bite.-You Are Foodie

By Lesley
96

Matcha butter crispy cake, with a blend of butter milk aroma and slightly bitter tea aroma, is crispy and fragrant in one bite.

Today, I am making a simple yet flavorful matcha butter pancake. Every bite emits a strong matcha aroma, bringing a fresh and charming feeling. When chewing, the texture of the cookies is crispy, and the creamy aroma of butter and the slightly bitter tea aroma spread out in the mouth, allowing the taste buds to experience a wonderful balance.

Main Ingredients

Auxiliary Ingredients

Powdered Milk 35g

1. The water absorption of different brands of flour and matcha powder may vary. Depending on the dryness and humidity of the dough, the amount of flour used can be adjusted by a few grams.2. The temperature of the oven varies, so it is important to pay attention to the baking process in the last few minutes to prevent the cookies from burning.3. According to personal preferences and recipe requirements, adjust the amount of matcha powder appropriately. Pay attention to the quality and color of matcha powder, and choose the matcha powder that suits your taste.4. After adding matcha powder and flour, the stirring time should not be too long to avoid over stirring and causing the cookies to become too chewy.5. When forming, it is necessary to evenly divide and maintain the same size to ensure uniformity during baking.6. After taking out the roasted matcha butter crispy cake, let it cool completely before storing it to maintain its crispy texture.

Step 1 . Take 1 egg yolk and 15 grams of milk first, stir well.

Step 2 . Sift in 45 grams of powdered sugar and stir evenly until there are no particles.

Step 3 . Add 30 grams of melted salt free butter while stirring until evenly emulsified.

Step 4 . Sift in 70 grams of low gluten flour, 6 grams of matcha powder, and 35 grams of milk powder.

Step 5 . Mix it into a ball with a scraper.

Step 6 . Note: If the dough is too wet to form a ball, you can add a few more grams of flour and mix well.

Step 7 . Divide the dough into 2 portions, place them on oiled paper and roll them into thin sheets of 2-3 millimeters each.

Step 8 . Freeze the dough in the refrigerator for about 10 minutes to set.

Step 9 . Take out the finalized dough sheet and cut it into shape using a mold.

Step 10 . Place it on a high-temperature resistant baking silicone pad with a grid, and then place another silicone pad on top and press it tightly.

Step 11 . Preheat the oven to 160 ℃ in advance and bake for 12-14 minutes. Note: Pay attention to the edges in the last 2 minutes. If there is a slight burn on the edge of the cookie, it can already be removed.

Step 12 . After removal, let it cool completely before storage to maintain its crispy texture.

Step 13 . Matcha butter crispy cake, complete O (∩ _ ∩) O

Step 14 . The rich aroma of butter and milk is intertwined with the subtle bitter tea aroma of matcha.

Step 15 . The texture of the cookies is crispy, and the aroma of milk and tea spreads out in the mouth, allowing the taste buds to experience a wonderful balance.

Step 16 . The high-quality matcha powder and butter used can add an elegant flavor to the crispy pancakes.

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