Recipe by Reiko Taichi
Ingredients
Sugar 40g
Olive Oil 45g
※Flour 100g
※Matcha (Kitchen Grade Matcha or Ceremonial Grade Matcha) 10g
※Baking Powder 2 teaspoon
※Grind Tencha (if available) 5g
Milk 40cc
Egg Yolk 2
Instructions
1) Sift matcha twice.
2) Prepare and sift all the dry ingredients marked with ※ together.
3) In a bowl, put egg yolk, sugar, and olive oil and beat well.
4) Mix in 2) into the bowl 3). Once the dough is thoroughly mixed, add milk and mix.
5) Form the dough into a bar/cylinder shape, wrap in a plastic wrap and place in a freezer for 2 hours.
6) Take the dough out from the plastic wrap and cut into approximately 5 mm thick slice.
7) Place each slice onto a baking sheet/pan. Sprinkle matcha on top of the dough if you like.
8) Bake in 180C (356F) oven for 13-15 min.
[product_category category=”matcha”]
[product_category category=”matcha-kitchen”]
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