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1
Sift 80 grams of low-gluten flour, 20 grams of almond flour, 15 grams of milk powder, 30 grams of powdered sugar, and 5 grams of matcha powder. -
2
Then put it into the grinder. -
3
Take 50 grams of unsalted butter directly from the refrigerator, cut it into small pieces and put it into a grinder. -
4
Crush into uniformly small particles at low speed. Note: Do not crush for too long to avoid clumping. -
5
. Add 15 grams of egg liquid and shake while crushing. -
6
Beat into small, distinct particles. -
7
Wrap in plastic wrap and refrigerate for 30 minutes. -
8
Put 50 grams of white chocolate and 40 grams of light cream together and melt them over heat. -
9
Sift in 3 grams of matcha powder. -
10
Stir until the color is uniform. -
11
Cover the surface with plastic wrap and refrigerate for 1 hour. -
12
Take out the refrigerated puff pastry and mix it a little, prepare the mold and put it in with a spoon. -
13
Then use a rolling pin to flatten it slightly, being careful not to use too much force or to press too hard. -
14
Then demoulding and molding, each operation is done again. -
15
Preheat the oven to 150°C and bake for about 20 minutes. Note: You can place a baking sheet on the upper layer to prevent the matcha from discoloring. -
16
After baking, take it out and let it cool for later use. -
17
Take out the refrigerated matcha ganache and mix it slightly. -
18
Install in a decorating bag and set aside. -
19
Take a completely cooled cookie and top it with matcha ganache. -
20
Clip on another piece. -
21
Matcha Sable Cookies, completed O(∩_∩)O -
22
Cookies, with a crispy texture. -
23
The silky matcha ganache filling is so delicious that you won’t be able to stop eating it.
Tips
1. Please fine-tune the oven temperature and time according to your own oven conditions.
2. You can place a baking pan on the upper shelf of the oven to delay the discoloration of matcha.