Matcha check cookies
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Matcha check cookies
1
Ingredients: 80 grams of flour, 40 grams of orange powder, 100 grams of starch, 100 grams of butter, 60 grams of sugar, 1 gram of salt, 2 cooked egg yolks, 8 grams of matcha powder, 25 grams of milk (if you have low flour at home, follow the formula: 120 grams of low flour and 100 grams of starch, etc.).
2
Melt butter at room temperature, add sugar and salt and stir.
3
Sieve the flour, orange flour, and starch into the butter.
4
Use a spoon to sieve the egg yolk into the flour and butter surface, add the milk, wear disposable gloves or use a rubber spatula to stir evenly the powder and butter up and down, left and right, until they are in the shape of a snowflake, avoiding circular kneading and tendons.
5
Divide the mixed ingredients into 2 equal parts, 1 part and mix into primary color dough.
6
Add the matcha powder in the other portion, turn it up and down with a rubber spatula to make dough.
7
Good matcha dough.
8
Roll the two dough sheets into thick dough sheets with a thickness of 0.5 cm, place them in a fresh-keeping bag, place them in the refrigerator, and freeze for 30 minutes. Remove and let stand at room temperature for 10 minutes
9
Brush a layer of egg liquid evenly on a dough sheet.
10
Bond the two dough sheets together and press gently to ensure they are all stuck together. Put them into a crisper bag and place them in the refrigerator for 30 minutes.
11
Remove the refrigerated dough sheet and cut it into strips 1 cm wide.
12
Take each 4 strips into groups, and first brush a layer of egg liquid on the two-color cut surface.
13
Make 2 strips into a two-color 4-grid strip.
14
Brush with egg liquid on one side of the two two-color four-grid strips and glue them together, gently press to make a two-color eight-grid strip, and place them in the refrigerator to freeze for 30 minutes.
15
Remove the frozen plaid noodles and cut them into biscuit blanks with a thickness of 0.5 cm.
16
Cover a microwave baking plate with a layer of tinfoil paper and place the biscuit blanks.
17
Place the baking sheet into the microwave and press the thin slices to grill for 10 minutes.
18
Open the lid and turn over the biscuits and bake for 8 minutes.
19
The cookies that are cooked and cooled after they are baked are really tempting