Matcha chess biscuits
This matcha chess cookie is made for the food that the English teacher asked us to bring to eat. The steps may seem complicated, but it is not difficult to practice. If you like it, do it yourself!
Recipe Recommendations
- low powder 40g
- powdered sugar 20g
- egg liquid 8g
- butter 25g
- sweetening
- baking
- several hours
- ordinary
Steps for Matcha chess biscuits
1
Large material map, weigh the required raw materials for later use.
2
Cut the butter into small pieces and soften at room temperature. Add the powdered sugar and stir well with an egg beater without stirring.
3
Add the egg mixture in portions, stir well each time, add the next time, stir until completely blended, do not need to stir.
4
Sieve in the low flour and knead it by hand to form a dough, wrap it with plastic wrap, and refrigerate for half an hour.
5
Use the same method to make a butter paste of matcha dough, sifting in the low flour and matcha powder. Knead into a ball with your hands and wrap it in plastic wrap and chill for half an hour.
6
Remove the original dough and shape it into a one-centimeter-thick rectangle.
7
The matcha dough is also made into a one-centimeter-thick rectangle.
8
Brush a layer of egg liquid on the original dough, combine the two dough pieces, and press tight.
9
Cut into strips one centimeter wide.
10
Take one piece and brush it with egg liquid on one side, alternating the colors and merge it with the other piece.
11
Put it in the refrigerator and freeze for ten minutes to mold.
12
Cut into small pieces 0.5 cm thick.
13
Preheat the oven at 190 degrees C, place it in the middle layer and bake for about 10 minutes, adjusting according to the temperature of your own oven.Matcha chess biscuits Make Tips
Low flour If you don't have it, mix it yourself with corn starch and flour in a ratio of 1:4. Stir well the powdered sugar and butter without stirring. Add the egg liquid in portions, otherwise it will not be easy to stir well. The steps of refrigeration and freezing are important and cannot be ignored to avoid affecting the shape. When the dough is combined, egg liquid must be used as a binder to make it tightly bonded. If you like the cocoa flavor, you can replace the matcha powder with cocoa powder.