Recipe: [afternoon tea] matcha chocolate chocolate

Home Cooking Recipe: [afternoon tea] matcha chocolate chocolate

Notes:

Lin Yukun's original Matcha Chocolate Scoon also allows us to enjoy the leisure and elegance of the British royal afternoon tea. The appearance is crispy, with a hint of Matcha, the interior is soft and moist, and it is also mixed with a layer of butter, just like a thousand layers of crisp. The thick chocolate and matcha taste, let you eat a piece and want to eat another piece, the aftertaste is lingering.

Ingredients:

Steps:

  1. Home Cooking Recipe: After sifting the low-gluten flour, pour it into the blender.

    After sifting the low-gluten flour, pour it into the blender.

  2. Home Cooking Recipe: Add matcha powder, pure sugar powder, baking powder, salt.

    Add matcha powder, pure sugar powder, baking powder, salt.

  3. Home Cooking Recipe: Add softened, unsalted butter and stir with a blender.

    Add softened, unsalted butter and stir with a blender.

  4. Home Cooking Recipe: Stir gently, granulate, and finally add whipped cream and dark chocolate to continue stirring.

    Stir gently, granulate, and finally add whipped cream and dark chocolate to continue stirring.

  5. Home Cooking Recipe: The materials should be completely twisted together, stirred into a powdered sand, do not ribs, just gently stir.

    The materials should be completely twisted together, stirred into a powdered sand, do not ribs, just gently stir.

  6. Home Cooking Recipe: Then take it out by hand and gently knead it into a dough.

    Then take it out by hand and gently knead it into a dough.

  7. Home Cooking Recipe: Sprinkle some high-gluten flour on the panel and gently knead the dough into a column.

    Sprinkle some high-gluten flour on the panel and gently knead the dough into a column.

  8. Home Cooking Recipe: The dough was cut with a cutting plate, approximately 50 g/part.

    The dough was cut with a cutting plate, approximately 50 g/part.

  9. Home Cooking Recipe: Grab the sticks gently with your hands, place them on the baking sheet, and apply egg liquid to the dough.

    Grab the sticks gently with your hands, place them on the baking sheet, and apply egg liquid to the dough.

  10. Home Cooking Recipe: Preheat in 180 degrees in the oven and bake for 10-15 minutes.

    Preheat in 180 degrees in the oven and bake for 10-15 minutes.

  11. Home Cooking Recipe: Want to know more bread knowledge and bread recipes, please pay attention to weixin 'Do not hide private breadmakers' Oh ~

    Want to know more bread knowledge and bread recipes, please pay attention to weixin 'Do not hide private breadmakers' Oh ~

Tips:

1. About ingredients? 1 butter should be softened beforehand, using unsalted butter. Powder and whipped cream need to be refrigerated before use. It is for the oil and water not to separate, and it will not be easy to disperse when doing the column. 2 baking powder should use aluminum-free baking powder. 2. What is the number of finished products? You can probably do 7-8. 3. About the production temperature? "The oil is not dissolved, the powder does not come out of the ribs" is the mouth of the production of Sikang. Because whipped cream dissolves in a large amount at about 25 degrees, the stirring temperature is lower, generally less than 22 degrees, so the ingredients can be refrigerated first, and nothing can be lost. If the powder is not gluten, if you use a blender to stir, you only need to gently stir, to achieve the effect, you can stop, or choose to mix by hand.


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