抹茶螺旋奶酥
Melting Matcha Spirals
材料

250g牛油
90g糖粉,筛过

200g马铃薯淀粉,加入
150g普通面粉,一起筛过

20g绿茶粉

做法
  1. 预热烤箱至150C,把烤盘铺上油纸备用。
  2. 先将牛油和糖粉搅拌至松软,加入筛过的粉类拌匀成一团。
  3. 将面团分成2份,其中一份加入绿茶粉拌匀。
  4. 把两份面团分别装进大塑胶袋中,用木棍擀至2mm的厚度,取出,将两份面团叠好,放在塑胶纸上,如同瑞士卷般卷起,用塑胶纸包好,放在冰箱的冰格冷藏30分钟。
  5. 取出,趁硬切成约5mm的厚度,排在烤盘上。
  6. 送进烤箱,烤20分钟至呈浅浅的金黄色。取出待冷,密封。
INGREDIENTS

250g butter
90g icing sugar, sifted

200g potato starch, mixed with
150g plain flour and sifted

20g green tea powder

METHOD

  1. Preheat oven to 150C. Line a baking tray with greaseproof paper.
  2. Mix butter and icing sugar till creamy. Add in sifted flour mixture and mix into a dough.
  3. Divide the dough into 2 portions. Mix 1 part with green tea powder.
  4. Put the two dough into 2 separate plastic bag, roll out with rolling pin into 2mm thick. Place it onto plastic sheet and then roll up neatly like Swiss roll. Wrap the roll with plastic bag and chill in the freezer for 30 minutes.
  5. Cut the roll into 5mm thick and arrange onto the prepared baking tray.
  6. Bake in the preheated oven for 20 minutes till lightly brown. Remove and leave to cool before storing.

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