How to make matcha cookies, matcha pistachio cookies

Teach you how to make matcha cookies simple and delicious.

Preface. I have made matcha cookies many times and failed many times, but I always believed that I could do it, so in the process of failure, I continued to accumulate experience, analyzed the reasons for failure from all aspects, and finally, finally, I made it as I wished.

Material. Ingredients: 95g cake flour, 75g butter, 15g egg liquid, 15ml milk;

Excipients: 35g of powdered sugar

Matcha cookies.

To prepare the ingredients, the butter is softened, the low powder and matcha powder are sifted and mixed.

Pour powdered sugar into the butter and stir it off with a whisk to coat the butter with the powdered sugar to prevent the powdered sugar from flying when beating.

After mixing the low flour and powdered sugar, add the egg mixture and continue to beat until evenly combined.

Then pour in the milk and beat well in the same way.

Then pour in the evenly mixed powder and mix it with a spatula to form a batter.

Stir the batter.

Cut a small hole in the mouth of the disposable piping bag and put the piping nozzle in. Here is a way to teach you: use transparent glue to glue a layer of disposable piping bags, so that the piping bags will not break when squeezing, I have lost many times after the piping bag gained experience.

Squeeze the flowers on a baking sheet lined with oiled paper. Bake in the oven at 170 degrees for 10 minutes.

Completed! Tips:

If it is easy to brown, you can use a low-temperature slow roasting method.

<> "Matcha Pistachio Cookies.

Ingredients: 80g butter, 40g powdered sugar, 20g whole egg liquid at room temperature, 150g low powder, 22g matcha powder, pistachio kernels (cut into small pieces).

Steps:1Soften the butter and mix with powdered sugar.

2.Continue beating the whole egg in two divided portions until absorbed.

3.Sift the low powder and mix it into a dough and divide it into two parts.

4Add one part to the matcha powder and the other part to the pistachio kernel and knead well.

5.Arrange the acorn dough into a cube (4cm on the side, 12cm on the front of the length), wrap it in oil paper and refrigerate it for later use, and roll out the matcha dough into a rectangle (16*12cm).

6.Put the pistachio dough on top of the matcha dough, wrap it, smooth it out at the end, form it into a square with the help of a scraper, and send it to the refrigerator to freeze for about 20 minutes.

7.Remove the slices and place in a baking sheet.

Method. Beat the room-temperature softened cream until creamy.

Add caster sugar and mix until there are no obvious particles.

Add the sifted cake flour matcha powder to the cream in two separate portions.

Depending on how wet and dry the dough is, add an appropriate amount of milk or water to adjust until the dough can be mixed into a dough. (If the dough can be dough at the beginning, there is no need to add additional liquid adjustments).

Put it in an oven preheated to 160 degrees, bake for 15-20 minutes, take it out, put it on the grid rack and let it cool immediately, and then put it in an airtight jar after it has cooled completely.

Since I bought the oven, all kinds of baking desserts have basically been tried, to sum up, or cookies are the simplest and easiest to make, bread needs to be kneaded and fermented, which is more time-consuming, and the cake requirements are higher, the gram weight and dosage of various ingredients must be in accordance with the appropriate proportion, and the operation method must be correct in order to bake a fluffy cake. In comparison, cookies are simply too simple, require fewer ingredients, and are common, so I make cookies the most often.

Ovens are now basically available at home, and children especially like to eat sweets such as biscuits, and they are always worried about various additives when they buy outside. You can also make it with your child, and the biscuits can also be made into various shapes, and you can also cultivate your child's hands-on ability, so why not do it.

Let's take a look at the recipe for this cookie, it's really simple, make sure you look at it once.

Ingredients required: 120 grams of butter, 50 grams of sugar, 1 egg, 4 grams of matcha powder, 180 grams of low-gluten powder.

Steps: First, first cut the butter into pieces to soften, now the room temperature is relatively low, the softening is slower, you can melt it off with hot water first, and then let it cool slightly until it solidifies, which is much faster, and then add white sugar to the softened butter, mix it slightly first, and avoid splashing the powdered sugar when whipping.

2. Use a whisk to beat the butter and sugar until the color becomes lighter, the volume is swollen and there are clear lines.

3. Add the eggs, whip until completely fused with the butter, the eggs can be added in two parts, and then add the remaining egg wash after whipping and fusion, which is easier. Whisk the eggs with the butter until completely combined, comparing the Hue forehead state.

<>4. Mix matcha powder and low-gluten powder and sieve into a basin. I added some matcha powder, because I liked the taste of matcha and because the color of the matcha cookies was beautiful. It can also be replaced with cocoa powder or something else.

Fifth, use a spatula to cut the flour and butter and mix well, this dough must not be kneaded like the dough to do, so as not to affect the taste, cut up and down with a spatula until there is no dry powder, do not overdo it.

6. Put the mixed dough into a piping bag and squeeze out the shape you like on the baking sheet. I use the six-tooth piping nozzle, I generally squeeze two shapes, one is to take the piping bag and turn a small circle to squeeze out the shape of the first row, and the other is to squeeze down the bottom of the vertical baking tray next to the plate, the piping head does not move, the biscuit paste will automatically spread around, which is the shape of the third row.

7. Preheat the oven at 160 degrees, put the baking tray into the middle layer and bake it for about 20 minutes, and it can be completely cooked, and the specific temperature can be slightly adjusted according to your own oven.

8. Take out the baking tray and let it cool, it will be very crispy. The color of matcha is also beautiful. After cooling, it can be stored in a bag, and it is good to eat it yourself or give it away.

How, isn't it very simple? If your kids also like to eat sweets like cookies, you might want to give it a try.

To make delicious cookies from matcha powder, we need to use molds to evenly sprinkle a layer of matcha powder before putting it in the oven, and it smells fragrant and ready to eat when baked.

Delicious and healthy matcha-flavored cookie recipe, 1Prepare 120 grams of butter, 50 grams of sugar, 1 egg, 4 grams of matcha powder, 180 grams of cake flour; 2.Melt the butter to room temperature, add white sugar, and beat until fluffy and white; 3.

Add the egg mixture in batches and beat evenly; 4.Sift the matcha powder and cake flour into it and mix into a batter; 5.Put the batter in a piping bag, squeeze out the cookies, and bake in the preheated oven at 160 degrees for about 20 minutes.

The cookies should be made first, then mix the butter, marshmallow and matcha powder, and sandwich the mixed filling between the two cookies, which will taste good and look good.