How to make Matcha Cookies

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  1. Beat 70g of butter (it is easier to beat when the butter melts first and then returns to room temperature), add 50g of powdered sugar and beat the butter at high speed until the color is white and the body is swollen

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  2.Add the beaten whole egg liquid in two times, a total of 30 to 60g.Each time the egg liquid is added, it must be mixed evenly with the butter

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  3.90g low-gluten flour, 10g milk powder, 8g matcha powder, sift them all into (very important) butter

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  4.Use a spatula to mix well (cannot use an egg beater),

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  5. Line a baking sheet with oiled paper/tinfoil (it’s okay to leave the non-stick baking sheet unlined, as the biscuits may move).Use a large 8-tooth (large size can be squeezed out smoothly) cookie decorating head, put on a silicone tape (it’s best not to add a conversion head, I tried it otherwise I couldn’t squeeze it out haha), inject 1/3 of the paste each time (it’s too much) Easy to squeeze), squeeze the cookies, draw a circle from the outside to the middle, and turn counterclockwise at the same height

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  6.180 Put it in the oven and bake for 15 minutes with upper and lower heat [The time can be extended depending on the size of the cookie pieces.If the Changdi oven temperature is too high, it is recommended to lower the lower heat appropriately].Bake until the surface of the cake is colored and the bottom is colored, and then it is out of the oven