Homeemade Kiwi Cookie Recipe
"I will make cookies for lunch.""My daughter said, 'I don't want any, just make it for yourself.'""Such a fussy mouth!"
"But she once said the cookies were too dry and that eating them might make her gain weight."”
"Actually, I hardly ever do it myself.""However, when I tasted one while taking photos, I complimented, 'They taste good.'"Give me another piece.""Who was it who didn't want to eat the cookies? Because this is the first time I've made these cookies, and they look nice."
"Ingredients:""275 grams of low-gluten flour, 150 grams of unsalted butter, 100 grams of sugar powder, 50 grams of egg liquid,""8 grams of matcha powder, 5 grams of chocolate powder, and 5 grams of custard powder."”
"For decoration:"
"Adequate black sesame seeds and some egg wash."："Prepare all the ingredients:""Soften the butter, then mix it with sugar powder.""Beat the butter until it lightens in color, adding egg liquid gradually.""Mix well before adding the next portion of egg liquid.""Sift in the low-gluten flour and use a spatula to fold it gently.""Lightly knead the dough into a ball.""Divide the dough into three pieces: 250 grams, 170 grams, and 110 grams."
"Add matcha powder to the larger piece of dough.""Chop the medium-sized piece with chocolate powder and the smaller one with cocoa powder, gently kneading them until well mixed.""Roll the custard powder dough into a cylinder about 2 cm in diameter.""Place it in the refrigerator to chill for 5 minutes."
"Roll out the matcha powder dough into a rectangle approximately 25 cm wide by 9 cm long."
"This should be of similar length to the step eight dough piece."
"Wrap the chilled custard powder cylinder with the matcha dough sheet and refrigerate for 5 minutes."
"Roll out the cocoa powder dough into a rectangle about 25 cm wide by 15 cm long.""Wrap the frozen dough in plastic wrap, then chill it for 5 minutes."
"Take out the chilled dough pieces and cut them into cookie shapes 0.5 cm thick; brush with egg wash and decorate with sesame seeds."
"Bake in an air fryer at 170 degrees for about 11 minutes."
"Or use an oven at 170 degrees for approximately 20 minutes.""Tip:"
"Butter softens easily when finger-poked; if cold, place the bowl over warm water on the bottom.""Mix butter and sugar before beating to prevent it from flying around everywhere.""Baking time may vary by oven, so adjust accordingly."
"Use a toothpick dipped in egg wash or water to ensure sesame seeds stick properly."Put in the refrigerator to freeze for 5 minutes.
9. Roll out the matcha powder dough into a rectangle about 25CM * 9CM wide. The length is similar to that of the dough from step eight.
10. Then wrap the frozen round dough column with the frozen matcha dough sheet. Put in the refrigerator to freeze for 5 minutes.
11. Roll out the cocoa powder dough into a rectangle about 25CM * 15CM wide.
12. Wrap the frozen dough, cover it with plastic wrap. Put in the refrigerator to freeze for 5 minutes.
13. Take out the frozen dough, cut it into cookie sheets that are 0.5CM thick, brush with egg wash, and decorate with sesame seeds.
14. Air fry at 170 degrees Celsius for about 11 minutes.
15.Bake in an oven at 170 degrees Celsius for 20 minutes. Tips:
1. Soften the butter so it's easy to whip; press it with your finger and leave a little indentation.
If it's cold, place a warm bowl under the dough.2. Mix the butter and sugar before whipping; this prevents them from flying around.
3. Baking time may vary based on your oven.
4. Dip toothpicks in egg wash or water to stick sesame seeds properly.
4 Applying egg wash or water to toothpicks makes sesame seeds adhere nicely.
