Matcha Walnut Shortcake
A very crisp snack that feels like it melts immediately in the mouth. It is worth trying ~
Recipe Recommendations
- low-gluten flour 130 grams
- baking soda 1/4 spoon
- baking powder 1/4 spoon
- matcha powder 1 tablespoon
- whole egg 30 grams
- walnut kernel appropriate amount
- powdered sugar 60 grams
- salt 1/4 spoon
- white oil 75 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Matcha Walnut Shortcake
1
Preheat the oven and bake half of the low-gluten flour (65 grams) at 135 degrees for 10 minutes (time and temperature are for reference only).
2
Bake until the flour is slightly yellow, cool and set aside.
3
Powdered sugar, low-gluten flour (including roasted low-gluten flour). Soda powder, baking powder, matcha powder.
4
Mix and sieve.
5
Add salt and white oil and knead with your hands until a uniform, loose shape.
6
Finally, add the whole egg and continue to grasp with your hands to form a uniform dough.
7
Wrap the dough in plastic wrap and leave to relax at room temperature for 30 minutes.
8
Divide the relaxed dough into 12 equal portions, knead into balls, and place on a baking sheet.
9
Press the dough flat with your hands, brush with a thin layer of egg liquid, and place walnut kernels in the middle. Baking: (The time and temperature are for reference only, please adjust it appropriately according to the temper of your own oven) Preheat the oven in advance, 140 degrees for 25 minutes, turn off the heat, and simmer with remaining heat for 10 minutes.