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10g Matcha 150g medium gluten flour 50g cocoa powder 50g corn flour or corn starch 175g solid butter, diced 100g raw cane black sugar 125g frosted refined fine granulated sugar 75g soft butter
1. Put butter, flour, cocoa powder and corn flour (corn starch) into a food processor and stir until the mixture becomes like bread crumbs. Add sugar and stir into dough. Wrap in plastic wrap and freeze for 30 ~ 45 minutes.
2. Preheat the oven to 180 degrees Celsius. Place baking paper in two baking trays. Spread a thin layer of flour on the chopping board, roll the dough thin with a thickness of less than 5mm, cut it into small round cakes with a biscuit cutter with a diameter of 5cm, put it into the baking pan respectively, bake for 15 minutes, cool it in the baking pan for 5 minutes, and then transfer it to the cooling rack to continue cooling.
3. Make packing. Pour the icing, butter and Matcha into a bowl and stir evenly with an electric mixer. Add 2 teaspoons of hot water and continue stirring until it turns light yellow cream. Glue the double-layer cake with filler and the sandwich biscuit is ready.
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