Make Kiwi biscuits with Matcha powder. Add egg yolk twice to make the dough smooth and crispy

 

A friend of mine is a little expert in cooking. She has all kinds of big and small dishes, desserts and snacks at her fingertips, which is comparable to a professional master. She can feast her mouth every time she goes to her house, but she can't eat fat herself. It's really jealous. Well, I don't have much to say. Today I want to teach you the dessert Matcha flavor biscuits stolen from her. This must be the welfare of "Matcha control". You can also teach you to make a kiwi shape, lovely and delicious. It's even better with a glass of milk. You can eat it yourself or give it to friends. After I tried many times and tasted it for her, her evaluation to me was: you can graduate. Little pride, ha ha. Xiaobian is clumsy. I can learn it. I believe you can learn it. Here are the steps to teach you.

 

Prepare ingredients: About 140g low gluten flour, about 80g organic butter, about 50g fine granulated sugar (fine granulated sugar is preferred), 1 egg yolk, 4G Matcha powder (there are many brands of Matcha powder on the market, you can choose at will), and an appropriate amount of black sesame (the above are the ingredients to be prepared for Matcha biscuits. Please be sure to prepare them in advance).

 

Step 1: treat butter

 

First, cut the prepared organic butter into pieces to soften, which can be cut into small pieces to soften more easily, and then press and stir with a scraper until the butter is completely softened. After that, add an appropriate amount of powdered sugar. Finally, it is recommended that you can use an electric egg beater to speed up the mixing (manual may be tired) until the butter looks slightly fluffy and the color is white.

 

Step 2: add egg liquid

 

Here we need to add egg yolk liquid in two times in order to make it blend better. When adding the first egg yolk liquid, stir evenly to add the second time. When adding the second egg yolk liquid, be sure to stir until the egg yolk liquid and butter are fully integrated.

 

Step 3: knead the dough

 

Add an appropriate amount of water to the low gluten flour, stir while adding water, let the flour and water basically blend, and slowly knead into a dough until there is no flour on the dough (we call it primary color dough in the following steps). Then knead the primary color dough into a long cylindrical shape, with a length of about 18 cm. In the same way, add Matcha powder, knead a lump of dough (we call it green dough in the following steps), and roll the green dough into a square piece of 18 * 18cm.

 

Step 4: roll dough

 

Lay a fresh-keeping film on the silicone pad, place the primary color long cylindrical dough on the green square dough and roll it up. Be sure to completely wrap it and roll it tightly, and then roll it back a few times to form a round cylindrical dough. (it's normal to crack a little when rolling, but it won't happen after rolling a few times)

 

Step 5: bake cookies

 

Put the rolled cylindrical dough into the refrigerator and freeze it for about 1 hour. Take it out and cut it into thin slices of about 0.5 cm. After moistening it with a toothpick, stick the black sesame onto the biscuit. The shape of kiwi fruit is completed. Then put it into the preheated oven, heat it at 165 ℃ and 160 ℃ for about 15 minutes, and cover it with tin foil for the last 5 minutes to prevent the biscuit from being too dark. With a Tink, Matcha flavored Kiwi biscuits are ready!

 

About today's dessert, Xiaobian summarized a few tips to share with you!

 

Tip 1: when mixing butter and egg liquid, the speed should be fast and the strength needs to be slightly larger to fully integrate. Therefore, it is recommended to use an electric egg beater.

 

Tips 2. When kneading the dough, add a small amount of water for many times. If you add too much water at one time, the flour will be too thin and the dough will be difficult to form. Kneading the dough while adding water is the safest way.

 

Tips 3. When slicing, remember not to cut too thick or too thin. About 0.5cm is the most appropriate. The taste is simple and the shape is lovely.

 

Tip 4. Everyone's oven is different, and the set temperature is also different. I set the temperature according to my oven, so you don't have to be the same as me. You can adjust the temperature and time according to your oven.

 

The above is the method of Matcha Kiwi biscuit shared by Xiaobian. It looks lovely and tastes crisp. Is it easy to read the tutorial? As a small snack or afternoon tea, it's very good. The appearance of kiwi fruit is also very cute. Those with children at home must like it very much. Next, please practice!