When we think of matcha, we first think of various Japanese dishes and fruits, but in fact matcha originated in China during the Tang Dynasty, and in the Ming Dynasty, the traditional tea milling was gradually disappearing.At this time, Japan was in a period of massive absorption of Chinese culture, and the tea ceremony was widely accepted and celebrated in Japan and formed its own unique tea ceremony and was passed down.The production process of genuine matcha tea is very complex. Nowadays, many manufacturers often use air-flow powder milling machines or ball milling machines to save cost, and the flavor and aroma produced are far inferior to those produced by natural stone milling.Matcha is now enjoyed by more and more Chinese and Western consumers for its sweetness and uniqueness, and has been used by various manufacturers in their own products, such as Matcha Taste, Matcha Star Ice, etc.This time it's a mixture of butter biscuits and matcha, and it's delicious but not greasy.The recipe makes about 18 cookies.

WHAT YOU NEED

Ingredients

120 grams of low-fat flour
8 grams of tea powder
80 grams of salt-free butter at room temperature
60 grams of flour
A little bit of salt
Two eggs.
White sugar (optional) in moderation
Green tea leaves (optional) in moderation

How TO MADE Tea and cookies

Steps 1 to 4

1. The flour and the tea powder are mixed together, and the sieve is put aside once for backup.

2. Sugar powder and a small amount of salt are poured into softened butter, and the mixture is beaten with an egg beater until it has the softness of a white flower.

3. Add one egg and one egg yolk and continue stirring.

4. The remaining egg whites are scattered slightly and put aside for backup (no need to send).

Steps 5 to 8

5. Sifting powder and matte powder.

6. Mix evenly with a razor blade.

7. The biscuit embryos are wrapped in a preservative film, arranged in cylinders with a diameter of 3 to 4 cm, placed in the refrigerator and refrigerated for more than 1 hour.

8. Preheat the oven to 150°C before baking.

Steps 9 to 12

9. Remove the frozen biscuit embryos and cut them into a piece of biscuit about 5 to 7 mm thick.

10. Put white sugar around the cut biscuits.

11. Place the sliced biscuits on a baking tray with baking paper, brush over the remaining egg whites, and sprinkle a few green tea leaves (optional).

12. It is baked in a preheated oven for 20 to 25 minutes.

13. Take it out and put it on a shelf and wait for it to cool before you can eat it.

14.

Handy cooking tips

　　- Butter must be softened at room temperature (about 25°C) before use, otherwise it will not be easy to spread.- After the biscuit embryos are ready, they can be stored in the refrigerator for up to three months, and when they need to be baked, they can be cut and baked.- The biscuits must be sealed after baking, otherwise they will be wet and not edible. - You can also sprinkle black sesame seeds after brushing the eggs.