Tea cookies

1

Sugar is added to the milk, and the fire warms up to the full melting of the sugar, turning it into a milk solution and cooling it. Description, 1,000 words maximum

2

The butter room melts, with a fluffy hair (whiteness, smoothness, no resistance and increased volume). And then we'll add the cooled sugar milk solution three times, and we'll use an egg-beater to integrate

3

In the last step, add all the powders (flour, almond powder, tea powder, salt), mix it evenly, load it in a bouquet, squeeze out a small flower and put it in the oven

4

165 degrees, mid-level, 20 minutes, and then it's cool

1. These cookies have a crunchy texture, not just a crumbly one. It is a recipe modified from the original flavor; if you like crunchy matcha, you definitely shouldn't miss this one. Almond flour is key; its rich aroma and crispiness are irreplaceable. Also, be sure to add salt to enhance the depth of the flavor. 2. As for piping, there are no strict standards; it all depends on what you like, so just pipe however you wish—practice makes perfect. 3. Cream the butter until there is no sticky resistance, but be careful not to overbeat it. 4. Actually, cookies also have a maturation period. Freshly baked cookies might look a bit dry, but if you wait two days, you'll notice a subtle oily sheen slowly emerging on the surface. I generally prefer the cookies after they have matured.