Matcha Spritz Cookies 抹茶唧花牛油曲奇

Here comes spritz cookies again! These cookies have same structure with Viennese Sablés but I flavoured them with matcha (green tea) powder. There is a subtle green tea flavor and the use of egg yolk makes the cookies extra crumbly. Even my kids who seldom eat green tea treat said the cookies were scrumptious.
再來擠花曲奇食譜！曲奇基本配方來自維也納曲奇，EC加了抹茶粉調味。因為改用了蛋黃所以曲奇份外酥鬆。曲奇散發着淡淡綠茶香，連EC甚少吃綠茶食品的孩子們也稱讚好吃。

You may ask, “why use egg yolk this time? And how about the leftover egg white?”. Well, it is fine to use whole egg, but egg yolk will tenderize the cookies, creating a crumbly and sandy texture. In fact, i used whole egg in my Chocolate Espresso Spritz Cookie and egg white for my Viennese Sablés. They all have different textures so it’s all about personal preference. Leftover egg white can be used for other cookies such as Black Sesame Almond Thins, Fortune Cookies, French Macarons and Shiroi Koibito. Therefore there will definitely be no wastage.
大家或許會問，為什麼要用蛋黃做曲奇，那剩下的蛋白怎麼辦？ 曲奇當然可用全蛋製作，只是蛋黃可軟化曲奇令口感特別酥鬆。EC的朱古力咖啡牛油唧花曲奇使用了全蛋液，而維也納曲奇則使用蛋白，口感均不同。因此各人可依喜好選擇材料。至於餘下的蛋白可做黑芝麻杏仁薄脆、幸運曲奇、馬卡龍和白之戀人等等，絕對不用擔心浪費食材呢！

It is crucial to pay attention to the color change of the cookies during baking. Do not let the cookies brown too much as it will effect the beautiful, vivid green color (I will show you a picture of my overbaked cookies at the end of the post). Moreover, choose only Japanese matcha powder. It’s a bit pricey but, from my baking experience, Chinese and Taiwanese brands tend to be dull green in color and not as flavourful as Japanese stuffs. During my second adjustment of this recipe, I piped a thick, three tiered star shape. After baking for a full 20 minutes, I found that the cookies were still undercooked inside. I had to send them back into the oven for another 5 minutes. However, when the cookies were finally baked, the edges were too brown and the texture had become hard. Now I’ve learned a lesson not to pipe the cookie too thick.
製作綠茶曲奇時要注意觀察麵糰顏色變化 ，盡量不要讓曲奇上色，否則會影響翠綠的外觀(網誌末段附有曲奇上色過深之照片)。此外，盡量使用日本抹茶粉。雖然價錢比較貴，但中國和台灣生產的綠茶粉顏色多是很暗淡的墨綠色，味道亦不如日本的好。EC第二次調整配方時作了三層擠花，焗了二十分鐘放涼後才發覺曲奇中央仍未熟透，最終要入爐多焗五分鐘。可是待曲奇完全熟透時，曲奇表面和邊緣已上色了，整體口感也偏硬 。因此，EC建議擠花時簡單的擠一層就好了。

---

Matcha Spritz Cookies
抹茶唧花牛油曲奇

Makes 50 to 55
50至55塊份量

Ingredients

125 g salted butter, very soft
145 g all-purpose flour
5 g matcha powder (I used Hagoromo Uji matcha powder)
50 g icing sugar
1 egg yolk (can be replaced with 20 g whole egg)

材料

含鹽牛油 (室溫回軟) 125克
中筋麵粉 145克
抹茶粉(EC用羽衣宇治抹茶粉) 5克
糖霜 50克
蛋黃 1個 (可用20克全蛋液代替)

Directions 做法

Preheat oven to 325℉/160℃. Line baking sheet with parchment paper.
焗爐預熱至325℉/160℃，焗盆放牛油紙備用。

In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, beat butter on low speed until smooth (the butter must be very, very, very soft). Add icing sugar then beat on low speed until smooth and creamy. There is no need to beat air into the dough so do not beat mixture to the light and fluffy stage. Too much air will cause the cookie to spread in the oven.
牛油放入攪拌盆中(牛油必須放至非常非常非常軟身)，以電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速把牛油打滑，加入糖霜低速拌勻至軟滑，無須打進空氣至牛油發白及蓬鬆，否則入爐後花紋會因過度膨脹而消失。

Add egg yolk and beat until fully Incorporated. Scrape down the side of the bowl with a spatula.
加入蛋黃拌至與牛油完全融合，以刮刀清理盆邊。

Sift flour and matcha powder in another bowl. Fold in the flour mixture in two batches with a spatula. Stop mixing once a soft dough is formed. Do not over-mix.
麵粉及抹茶粉混合過篩後分兩次加入牛油混合物中，用刮刀以切拌手法拌至無粉粒成軟麵糰即可，不要過度攪拌。

Transfer batter into a piping bag fitted with a large pastry tip (I used a 1F large sized sakura tip). Eliminate all trapped air bubbles then pipe batter onto the baking sheet. I only piped a dollop of batter for bite-sized cookies. This portion will make about 50 to 55 cookies.
把麵糊放進已備大號花嘴的擠花袋中(EC用1F大號櫻花花嘴)，擠出袋中氣泡後在焗盆上擠出喜愛的形狀，EC這次做小型曲奇，只在中央擠出一點約可做50至55小塊。

Bake for 10 to 12 minutes, watching carefully during the last couple of minutes as you don’t want the cookies to brown. Cool completely on a cooling rack.
把焗盆放入焗爐10至12分鐘，最後數分鐘要留意上色情況，盡量不要焗至曲奇上色以免影響外觀，取出在鋼架上完全放涼。

Cookies can be stored in an airtight container at room temperature for 2 weeks. For longer storage, keep in freezer for up to 2 months. Without thawing, bake at 300℉/150℃ for 5 to 8 minutes then cool completely before serving.
曲奇放密封盒中室溫可存放兩星期，放在冰箱則可保存約兩個月， 直接從冰箱取出後於300℉/150℃預熱焗爐焗五至八分鐘，完全放涼後即可食用。

I used this 1F large size sakura tip.
EC使用的1F大號櫻花花嘴。

Do not overbake the cookies like I did last time!
這些曲奇上色過深了！

If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處

EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes

© Copyright 2018 ecbakes.com