After 100 grams of butter is softened, it is mixed with fine sugar and whipped with an egg beater to expand the volume and lighten the color.
Add 1/4 whole egg liquid and continue to whipping until the egg liquid and butter are fully blended. It is recommended that everyone must have less egg liquid. The batter that is made is relatively viscous. If the egg liquid is put too much, the emulsification of the butter will particularly affect the taste.
Add half a bottle of vanilla extract. Because of this matcha taste, the matcha taste is slightly bitter, and it is especially good with vanilla extract. No vanilla extract can be left.
Sift in low-gluten flour. Stir with a spatula to form a soft dough. Because the winter is cold, even if the softened butter will condense, the dough becomes such a hard block. Now, if you can't rely on the scraper, you have to use your hands to knead the dough. The temperature of your hands will soften the butter and flour, and you will soon become a soft dough.
The dough is divided by 1/4, 2 grams of Matcha powder is added; 1/4 of the cocoa powder is added. Cocoa dough and matcha dough are separately prepared. Now get 3 soft doughs.
The butter dough was divided into two equal portions, and then the four doughs were kneaded into a cylindrical dough.
Start the key dough shaping now. First stack two cylindrical doughs of different colors, who can be above. Twist it like a twist and fold it in half.
After folding the two pieces of the cylindrical dough that have been broken in half, then stack them together and repeat them again.
Repeat this again. Generally 3-4 times can be used, not too many times, otherwise the two colors blend together, the pattern will not be cleaned. But twice is definitely not enough. The result is that it is clear, or each color.
Matcha is also made this way.
After the preparation, the scraper is slightly shaped to form a relatively regular cylindrical shape. Then wrap it in plastic wrap and put it in the freezer for 30-40 minutes. Remember, it is frozen!
Now that the dough is hard, you can see it. A 0.3 cm piece cut into uniform is used.
Now you can see the beautiful and clear marble lines. Generally, the lines on both ends are not clear enough, and the middle ones are more beautiful.
The oven is preheated for 180 minutes at 180 degrees. The biscuits are baked at 180 degrees for 15 minutes and are fired up and down.
Come back to a clear one! how about it? Very simple method, this recipe is quite soft and full of flavor! Have the opportunity to try it out!
If you don't like the taste of eggs, you can change the whole egg liquid in the recipe to 10 grams of milk.