Tea almond cookies
By VicentaLakin
The welfare of tea mopping, ha. The fresh tea and the sweet almonds, wow. Don't taste so good. The squares come from dreams。
Recipe Recommendations
- low-gluten flour 200 grams
- matcha powder 7 grams
- eggs 50 grams
- powdered sugar 60 grams
- butter 100 grams
- almond 25 grams
- sweetening
- roast
- an hour
- simple
Steps for Tea almond cookies
1
Butter cut small blocks, softened and added sugar powder. Put butter out with an eggbeater。
2
It's just a little white on butter。
3
Add the whole egg fluid in fractions. (Each addition will be mixed up and the next one will be added to prevent the separation of the egg.)
4
Butter is loose. You can add almonds at this point, and you can run them over。
5
Tea powder and low-banded flour sifted into the bowl. (Tea powder and low-strength powder must be sifted to prevent particles from being classified and not easily evenly mixed. It's a little bit of a flip。
6
Scratch it with a razor and flip it to the point where there is no dry flour. You can't overwhelm
7
The mould is coated with a shampoo, and the mixed face is loaded into the mould. Cover up the film and clean the surface with your hands. Put it in the freezer for about 40 minutes. Cookie embryos get hard enough。
8
frozen, hard-noodled cookies with a knife around 0.4 cm. i like it thinner, it's a little bit thinner, if you like it softer. it's all about keeping all the thinner。
9
In descending order in the grill with the oilpaper. (Perhaps there was room between cookies to prevent the baking from getting too sticky, and I had two cookies too tight, and then it got together
10
The oven is placed in the middle of a pre-heated oven, with a fire of about 180 degrees and 15 minutes. (adjusted for the temperature of the home oven. It's a little yellow at the bottom。