Matcha cookie 100 g butter melts, and 50 g light cream, two egg whites, and gently stir together.
Then 50 grams of matcha powder is mixed with 200 grams of low-gluten flour and 20 grams of corn starch. Sieving, mixing with butter, and stirring into a viscous solid.
Put it in a paper bag, shape it into your favorite shape, preheat the oven to 180 degrees, and bake it up and down for about 20 minutes.
The biscuits are crisp, and the rich matcha flavor and milk flavor are mixed together. The whole kitchen is filled with wonderful fragrance and full of happiness.
20 grams of matcha ice cream and 150 grams of milk are mixed and stirred evenly without particles.
200 grams of light cream, add two egg whites and 50 grams of sugar, drop a few drops of lemon juice to remove the smell of eggs, and send it at high speed to become swollen milky white.
Stir them together, turn them into thick liquid, pour them into molds, and freeze them in the refrigerator for 3 hours before eating.
My own ice cream is affordable, delicious and has no additives. Personally, I think it's no worse than Argendas.
Put matcha milk tea and black tea bag in hot water for half an hour.
Pour 200g milk into the pot, pour black tea water, add a spoonful of honey and condensed milk, and turn off the heat after boiling.
After cooling, sieve 15g matcha powder, pour it into milk and stir well.
Take some ice cubes out of the refrigerator, put them in a cup, or put them in the refrigerator for half an hour, and iced matcha milk tea will be ready.
Matcha perfectly masks the fishy smell of pure milk, and the taste is multi-layered, which makes people want to stop.
These are my three favorite matcha desserts. On a sunny afternoon, drinking milk tea, eating ice cream and eating cookies is simply not perfect.