Freeze the shaped biscuits in the refrigerator for at least 2 hours. I was frozen all night until the next morning. Refrigerate the biscuit dough for an hour, otherwise it will break easily. Sprinkle coarse sugar on the tarpaulin, stick the biscuit dough full, and gently press it with your hands. (Preheat the oven to 170℃ in advance) Cut evenly and put it on a baking tray. Then put it in the oven. Heat the oven 170℃ for 20 minutes, and after baking 10 minutes, you can add an extra layer on the baking tray to prevent the biscuits from being too black and the matcha from being too black! Butter takes a long time to soften, so I think it is easier to pass butter between solid and liquid.
Use a manual eggbeater instead of a computer to deliver butter. Flour matcha powder should be sieved, and flour and butter should be mixed under pressure. Don't worry about bold pressure, there is no defoaming problem. It's easier to save the dough as a cylinder and then shape it into a triangle. Coarse sugar is best not to be preserved! Coarse grains are rich in taste, and cookies are made on the next floor, which is the finishing touch. The finished dough can be stored in the refrigerator for more than two weeks. You can put it in the refrigerator one hour in advance if you want to eat. Cut as much as you eat, and put it back in the freezer if you can't finish eating. Don't touch the freshly baked cookies, they are soft! Put them in the refrigerator. Wait until it's completely cold before taking it out. It's super easy not to touch the tarpaulin drops.
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