Matcha biscuit

The main ingredient is 18g of low-gluten flour

The auxiliary ingredient is egg white 2g of matcha powder 15g of almond powder 15g of baking powder 1/4 teaspoon of whipped cream 9g of butter 1g of fine sugar 65g

The method of making Matcha biscuit

1. Soften the butter at room temperature, then send it away, add the fine sugar and beat until it swells, and the color turns white

2. To a uniform cream paste

3. Mix the low-gluten flour, baking powder and almond powder in advance, and then sieve them into the beaten butter cream paste

4. After stirring well, add the sieved matcha powder and mix well to form matcha dough

5. I choose a small wooden box mold for this biscuit. Put the dough into a small box, wrap it with plastic wrap and refrigerate it for about 3 minutes < Preheat the oven in advance, spread the oil paper on the baking tray, and arrange the biscuits

7. Bake the biscuits at a temperature of 16 degrees for 2 minutes in the middle layer, then turn off the fire, and use the residual temperature for about 1 minutes.

8. Adjust the temperature and time according to the specific situation of your oven when baking, pay attention to observation, and don't burn them.

Adjust the cooking skills appropriately according to the different matcha powder.