Matcha Cutout Sugar Cookies 抹茶印模曲奇

Here’s the matcha version of my Cutout Sugar Cookies. I did it by replacing about 4% of the flour amount with matcha powder. For this recipe I’ve slightly increased the sugar amount to balance out the bitterness from the matcha powder. Use only Japanese matcha powder for a vivid green color. Pure matcha powder could be pricey so I usually use culinary grade matcha powder which is under CAD$10 for a little 40 g tin. Do not use low grade green tea powder. Matcha and green tea are different. Green tea powder is more bitter and is dull green in color, both of which make your baked goods less appealing.
這是抹茶版本的印模牛油曲奇,EC把大約4%的麵粉換成抹茶粉,然後增添了糖量去平衡抹茶粉的甘香。購買抹茶粉時請選擇翠綠色的日本抹茶粉。抹茶粉價格絕不便宜,EC一般使用烘焙等級的抹茶粉 ,一罐小小的40克抹茶粉不用十元加幣。不要使用平價的綠茶粉,綠茶跟抹茶是不同的。綠茶粉味道不但偏苦,色澤也是很深沉的墨綠色,令烘焙成品在味道和顏色上皆大打折扣。

Do not attempt to make this recipe with a hand mixer. When the mixer is turned on, the solid cold butter will cause the flour mixture to fly out of the mixing bowl immediately, resulting in a kitchen disaster. If you don’t have a stand mixer, use a food processor to finely crush the ingredients. A pastry blender or simply two butter knives will also effectively cut the butter into the flour. If there’s no tool on hand, then cut the butter into smaller pieces and toss them with the dry ingredients in a large bowl. Rub the butter in the flour with your fingertips until the mixture resembles bread crumbs. Cookies made in this way are crunchier than ones made with the traditional creaming method. Do give it a try and see which texture you prefer.
注意此食譜不適合使用電動打蛋器製作。 牛油是又凍又硬的,打蛋器啟動的話麵粉便會立即飛濺出來形成大災難。沒有廚師機可用食物處理器打碎材料,又或者用酥皮切刀(pastry blender)或兩把餐刀把材料一面切一面拌。什麼工具都沒有的話也可以先把牛油切成小粒放在乾粉堆中,然後盡快用手指尖把所有材料在大碗中捽成細沙。這種方法做出來的曲奇比一般傳統做法(即糖油混合法)更鬆脆,未試過的話可嘗試比較一下看看自己喜歡那種口感。


Matcha Cutout Sugar Cookies
抹茶印模曲奇

Makes about 2 dozens cookies (4.5cm x 5.5cm x 6mm thick)
約做24塊4.5cm x 5.5cm x 6mm厚曲奇

Ingredients

154 g all-purpose flour
6 g matcha powder
75 g fine granulated sugar (I use organic cane sugar)
1/8 tsp salt
115 g cold unsalted butter, cubed
17 g beaten egg

材料

中筋麵粉 154克
抹茶粉 6克
細砂糖(EC用有機蔗糖) 75克
鹽 1/8茶匙
無鹽牛油 (凍和切件) 115克
全蛋液 17克

 

Directions 做法

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, matcha powder, sugar and salt. Stir well. Add in cold butter cubes and mix on the lowest speed until mixture resembles bread crumbs or wet sand.
麵粉,抹茶粉,糖和鹽放入攪拌盆中混合均勻,加入凍的牛油粒,用廚師機(使用攪拌槳配件)最低速將材料打至濕沙或麵包糠狀。

Add egg and mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.
加入蛋液最低速拌至材料結成大塊,取出用手輕輕組合成麵糰。

Roll dough in between two pieces of parchment paper or silicon mats for even better results to 1/4 inch thick (I use chopsticks as my guide for thickness). For a smoother dough and better flavor, let dough sheet rest in the refrigerator for at least 3 hours.
麵糰上下各放一張牛油紙防黏(用矽膠墊效果會更好),用麵棍將麵糰壓平至1/4寸厚(EC用筷子放在麵糰兩旁作協助),把壓好的麵糰放進雪櫃冷藏至少3小時讓材料融合和建立味道。

Bring dough sheet back to room temperature for 10 minutes. Cut out as many shapes as possible. Collect dough scraps, reroll and cut out the shapes one more time. Place the shapes on parchment paper and freeze for at least 10 minutes before baking.
取出麵糰回溫十分鐘,用曲奇模印出所需形狀(請盡量善用位置印出最多的形狀),收集餘下的麵糰輕輕按成一糰,壓漙後重複印模過程一次,把印好的曲奇放在牛油紙上,放進冰格冷凍至少10分鐘。

Preheat oven to 325ºF/160ºC. Arrange shapes on parchment paper-lined baking sheet. Bake for approximately 20 minutes or until the cookies start to get golden around the edges (adjust baking time according to your own oven). Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
焗爐預熱325ºF/160ºC ,把曲奇排放在墊了牛油紙的烤盆上,放入焗爐焗約20分鐘或至曲奇邊緣微微轉金黃色後取出,請根據自家焗爐調整火力和時間,讓曲奇在烤盆上靜置數分鐘後可轉移到鐵架完全放涼。

Reduce cookie scraps by cutting the most shapes from your first batch. Check out the following video for some scrap-reducing tips. (Sorry that I’m also filming my slippers in the video lol)
盡量在首次印模時印出最多的形狀減低剩下的麵糰份量,以下影片提供了減少剩下麵糰的小貼士。不好意思,EC的拖鞋也不小心出鏡了…

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