Yamiセレクション

Super crispy matcha cookies 🍵

I stocked up on several cans of Kyoto Uji Matcha (Little Green), and recently I cleaned up the kitchen only to find that one of the cans is approaching the date So I immediately collected all kinds of recipes related to matcha on the Internet Act now💪🏻






cookies because of memory I haven't made a successful cookie in the past The previous butter cookies were greasy and sloppy😭 I've always heard that cookies are the easiest recipe in baking But why do I 😭 So got the courage try this Sub


 

 



Prepare materials first

Butter75g

Powdered sugar41g (I used superfine white sugar instead)

Whole egg liquid28g

Low-gluten flour78g

Corn starch25g

Matcha powder5-6g

Milk powder13g (I use Nestle milk powder)



 

 





 

 



Powders in the recipe I put them all together Can be sieved directly on the baking paper in advance


1.Soften the butter in advance until your fingers can easily press fingerprints (softening is important)


 

 


2.Mix the butter and caster sugar lightly Whisk with an electric mixer until the butter is puffy whitened feathered


3.Add the egg liquid in three batches (the egg liquid must be at room temperature 20 degrees) each time it is added, it should be stirred evenly before adding the next time


4.The whipped butter cream should look like this Smooth and smooth


 

 



5.Pour the sifted powders into the butter cream (add in two classifications) Easier to mix)


 

 



👇Mixed batter


 

 


6.Put the batter in a piping bag


 

 



Then squeeze out patterns on a baking sheet lined with parchment paper



 

 





 

 


7.Oven preheated170 span>degrees middle level span>Bake up and down16-17minutes Pay attention color the edges 


 

 



8.Put the cookies on a rack to cool after baking



 

 


Different ovens have different tempers and temperatures need Self-adjustment


Finish this recipe My greatest feeling is The resulting batter is really hard It was really painful when I squeezed the pattern at that time It was a great exercise< span class="s1"> I thought I made a mistake at a certain step But later I turned to the comment area below the original party and found that There are many netizens who have made it. Have this problem 


 

 


But the cookies came out as the original party said Crispy It tastes good It's just that I'm really reluctant to try this recipe a second time because of squeezing the batter That step is too painful😭


Recipe Reference KitchenpoMaster: Bagua Rabbit< /span>JadeCw

The practice in this party is entirely based on the original party No changes

I just halved the material to make it


This is my share I hope you like it< /span>💕


 # 下厨秘密武器 #

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Yamiセレクション

超酥脆的抹茶曲奇饼干🍵

之前囤了好几罐京都宇治抹茶（小绿）最近收拾厨房才发现其中一罐快要到临近日期 所以马上网收藏了各种跟抹茶有关的菜谱 马上行动起来💪🏻






之所以会做曲奇饼干 是因为记忆中我没有做出过一次成功的曲奇 之前做的牛油曲奇又油又塌的😭 一直都听说曲奇饼干是烘培中的比较简单的菜谱 但为什么我偏偏😭 所以鼓足了勇气 尝试做了下面这个方子


 

 



先准备材料

黄油75g

糖粉41g（我用了超细的白砂糖代替）

全蛋液28g

低筋面粉78g

玉米淀粉25g

抹茶粉5-6g

奶粉13g（我用的是雀巢奶粉）



 

 





 

 



配方中的粉类 我都放一起啦 可以直接在烘培纸上提前过筛


1.提前软化黄油至手指能轻松压出指印（软化这步很重要）


 

 


2.将黄油和细砂糖略拌匀后 再用电动打蛋器搅打至黄油体积膨发 变白 呈羽毛状


3.分三次加入蛋液（蛋液需是常温的 20度左右）每一次加入都要搅拌均匀后再加下一次


4.搅拌好的黄油霜应是下面的这种状态 幼滑柔顺


 

 



5.再将提前过筛好的粉类倒入黄油霜中（分两次加入分类更易拌匀）


 

 



👇已拌匀的面糊


 

 


6.将面糊装入裱花袋中


 

 



然后在铺好烘培纸的烘培盘上挤出花型



 

 





 

 


7.烤箱需提前预热170度 中层 上下火烤16-17分钟 注意观察 边缘上色就可以了 


 

 



8.出炉后需将曲奇放在晾架上晾凉



 

 


不同的烤箱脾气和温度都各自不同 需要自行调节


这个方子做下来 我最大的感受是 制作出来的面糊真的很硬 当时挤花型的时候真的是非常痛苦 很锻炼手力 当初我还一度认为是自己在制作的某一步出了错 但是后来翻原方下面的评论区才发现 有很多制作过的网友都有这个问题 


 

 


但是饼干出来确实是如原方所说的 很酥脆 味道也不错 只是我个人真的不太愿意在这个方子上再做第二次尝试 因为挤面糊那一步太煎熬了😭


菜谱参考下厨房po主：八卦兔JadeCw

此方中的做法完全参考原方的 没有改动

我只是把材料减半了制作


以上就是我的分享 希望你们会喜欢💕


 # 下厨秘密武器 #