Tea soft cookies
By VicentaLakin
A long-sweety cookie is finally done, and it's good to eat because it's white chocolate, but it's not sweet enough. It's a little thick, it's softer in the middle, it's totally cool, it's hot, it's hot, I make a kind of original bean, and I like bean more. The cookie is soft, not soft, so don't try it if you don't like soft cookies or if you don't like to rub tea. ♪ From the happy pumpkin ♪
Recipe Recommendations
- ordinary flour 120 grams
- matcha powder two tablespoons
- butter 70 grams
- white chocolate 40 grams
- milk 45ml
- honey beans appropriate amount
- fine sugar
- sweetening
- baking
- an hour
- simple
Steps for Tea soft cookies
1
Softened butter and added fine sugar。
2
Send it to the hairy。
3
Milk with white and insulated water。
4
A little bit of the milk chocolate drop in the butter and it's evenly mixed。
5
Common flour mixed with tea powder。
6
Sifting flour and tea powder。
7
It's a cold night with a razor. (It's recommended that the colded noodles have a better 24-hour or overnight taste, but it's not cooled, then recommended the next day.)
8
It's hard after the freezer. It's only to get warmed up. Split the noodles into two (without the direct plasticization of the bean, if it is not made) and one with a proper calibration of the bean. If the pasta is sticky, it can be re-operated with one-time gloves or re-cooled。
9
Split about 15 grams apiece. (or larger)
10
When it is rounded, the arm or spoon is pressed, with a certain thickness, 190 degrees and 10 minutes in the middle of the oven, be careful not to roast, the temperature and the time are adjusted to the oven itself, it is soft and cold, and it must wait until it is cold。