Matcha Cookies

Method: Soften butter at room temperature, add powdered sugar, fine sugar with a whisk and whip, the butter looks creased and white. Milk is added to the whipped butter in 3 batches of about 5g each. Milk and butter fully integrated, an egg stirred well, pour matcha powder, milk powder, low gluten flour. Mix well with a spatula, batter mounted laminating bag, baking pan lined with greaseproof paper, when squeezed, pay attention to the gap, with a special cookie laminating nozzle. Preheated oven 175 ℃ oven in the middle layer of 15 minutes or so cookie surface slightly browned can be.

Matcha Soymilk Soup

Matcha Tea Powder 5g / Soymilk 400ml / Fish Gelatin Powder (Gelatin Powder) 15g

1. Put the fish gelatin powder into a small bowl, add a little warm water and stir until it melts

2. Mix the matcha tea powder with the soymilk

3. Until there are no particles, add the fish gelatin powder

4. Stir well. Mix well and divide into small bowls

5. Cover the bowls with plastic wrap and transfer to the fridge until solidified

Matcha Latte

Milk 450ml / Matcha Powder 30g / Flavored Syrup 30ml

1. Pour the flavored syrup into the cups. If you don't have the original syrup, you can also use thick sugar water instead

2. Put a pot on the fire, pour the whole milk into the pot, and heat it over low heat. When the milk bubbles a little, sprinkle the matcha powder into it, stirring while sprinkling until the powder is completely dissolved, and then continue to heat it up

3. When the milk thickens a little, pour it into the cup of the syrup, and stir it well.