Love Matcha loves the gospel of cranberry. The matcha is rich in flavor and has the sweet and sour taste of cranberry. The simmering 哟~ Fangzi matcha is quite rich, and the aftertaste has a bitter taste, so I don’t like the match of bitter tea. Can adjust the powder to 6 grams
Butter cut small particles to soften at room temperature..
Stir, add powdered sugar, mix well..
Add the egg mixture and mix until the egg liquid is completely absorbed..
Adding matcha powder, I use Uji, I feel more water-absorbent, with Master Zhu can add 10 grams..
Mix well, add cranberry and continue to mix well..
If you add low-powder, remember the sieve if you like Meimei. I use the Jiade brand, you can not use the sieve, the powder is very delicate..
Mix well until there is no white powder..
Spread the plastic wrap on the table and make the matcha dough into a large rectangle..
Put a little bit of whole growth bar a little bit, and refrigerate for 1 hour. If it is frozen, it can be half an hour.. Frozen for too long, too hard, not cut, can be placed under refrigeration.
After freezing, cut the block, normal 165 degrees 18 to 20 minutes, my oven temperature is low, so it is 170 degrees 25 minutes, each oven is not the same, adjust the temperature time depending on the situation..
The delicious Matcha Cranberry Biscuits are finished, simple.