This "Christmas Tree Cookie" is a matcha flavor, so it will be a little bit bitter with Matcha. Friends who like Matcha must not miss it~~~ This cookie is not difficult, it is difficult to split the combination, so everyone wants A little patience~~ The main function of matcha powder and cocoa powder is toning, so a little more is OK~~ The other one is the biggest concern for everyone. Matcha is oxidized, no matter how good the matcha is. Exposed to the air will oxidize and turn yellow, so the cookies baked out are green, and should be sealed and stored after being allowed to cool, otherwise it will accelerate oxidation when exposed to the air. Of course, the better the quality of the matcha powder, the color of the cookies will be more beautiful, and more fragrant, I used this is the "Yujiu Hill Park" Isuzu, to give you a reference. Bake for 20 minutes, usually cooked. If the cookies are soft after cooling, it means that they are not cooked. You can bake them back to the oven for 150 minutes and then bake them for 10 minutes. Cookies can be stored for about two or three weeks at room temperature. As long as they are not soft, there is no deterioration. The spoiled cookies will definitely become soft. Official website: www.tinrry.com
If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Before you do, look at the video first, know the approximate production sequence and steps, and then prepare all the materials.
First, the salt-free butter softened at room temperature is smoothed with salt and smoothed.
Then the sugar powder is mixed in. If the sugar powder has agglomeration, it needs to be sieved, otherwise it will be difficult to mix. The butter is easy to pass. First, mix the sugar powder with the egg beater and then start the egg beater to avoid splashing the powder.
After mixing a little, use the egg beater to send it at a low speed. The butter will be slightly whitened. Don't overdo it. Otherwise, the cookie will be easily deformed. The powdered sugar is completely mixed evenly.
Add the eggs and mix them evenly. Use a scraper to scrape the edges and mix them evenly.
The low-gluten flour is sifted and added, the almond powder is also added, and then mixed with a spatula until the dry powder is not visible.
Weigh the dough into a 50 g brown dough, a 170 g portion of the original dough, and mix the remaining dough with the matcha powder.
Add the matcha powder to the remaining dough and mix it with a spatula. Then put on the gloves and mix the dough to make a green dough.
50 grams of dough and into a brown dough
Then this part needs everyone to watch the video, [06:00] first look at how the Christmas tree dough is shaped and combined
Put a little water on the table and put on a plastic wrap.
First, the dough of 170 grams of primary color is molded into a rectangle with a length of at least 10 cm and a width of at least 20, and the thickness is 0.6 cm. This thickness is determined according to the gasket of my rolling pin. No friend can use the same thickness. The book is replaced by a video. The method of teaching is to use a hand and a scraper to slightly shape the dough into a rectangle.
Then cover the surface with a plastic wrap and use a rolling pin to knead the dough into a uniform thickness.
Then my habit is to cut the three sides and pile the remaining dough on the fourth side.
Use a ruler to measure the size to ensure that the dough is long enough
Finally, put the plastic wrap on the flat-bottomed baking tray.
The green dough is molded in the same way into a rectangle with a length of at least 10 cm, a width of at least 26 cm and a thickness of 0.6 cm. The plastic wrap is placed in a baking tray, and the green must be covered with a plastic wrap to prevent the matcha from oxidizing and blackening. It is sent to the freezer of the refrigerator for 30 minutes with the original color dough to make the dough hard and then split.
During the freezing of the green and primary dough, we will shape the dough of the brown tree poles, knead the dough into strips, and knead into strips with a thickness of 1 cm, a length of at least 20 cm, a width of 2 cm, and a rolling pin. Replace it with a 1 cm pad. My rolling pin is Joseph's. Its gasket is made of plastic. Don't buy the silicone gasket of the cottage. Because the pressure of the silicone is flexible, the thickness is not the same. It is better to replace it with two books of the same thickness.
The part of the tree stem is sealed at room temperature and ready for use. It does not need to enter the refrigerator.
The frozen green and primary color dough is taken out according to the picture just now: green is: 4 4 cm, 2 3 cm, 2 2 cm; the original color dough is divided into: 2 4 cm, 2 3.5 Centimeter, 2 2.5 cm
Then combine the Christmas tree and send it to the freezer for freezing and setting, otherwise it will be deformed when it is turned over and installed.
Then install the tree part, and then put it into the cold room to make the tree bar shape, and let the frozen Christmas tree thaw, so that they have the same hardness and hardness, and will not be deformed when cutting.
After the cookie is set, we will preheat the oven up and down 160 degrees.
Cut the Christmas tree cookie into a sheet of about 0.7 cm and tile it in the baking tray.
Send it to the oven for 160 degrees in the middle layer and bake for about 20 minutes until the edge is slightly colored to indicate that it is baked.
If everyone has made it, remember to homework.