Main Ingredients:
Low-gluten flour: 140g; Butter: 80g; Powdered sugar: 50g; Egg yolk: 1.
Additional Ingredients:
Matcha powder: 4g; Black sesame seeds: as needed.
Flavor: Sweet and fragrant; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Step-by-Step Guide to Making Kiwi Shaped Cookies
Cut the butter into pieces and let it soften at room temperature. Add powdered sugar, mix slightly, and beat evenly with a hand mixer on low speed.
Add the egg yolk in two batches, beating well after each addition.
Ensure thorough integration of the egg and butter.
Sift in the low-gluten flour.
Knead into a dough.
Take 60g of dough and knead it into a small circle. Add 4g of matcha powder to the remaining dough and knead it into a green dough.
Roll the plain dough into a cylinder about 18cm long, then freeze it in the refrigerator for 5 to 6 minutes. Place plastic wrap under the green dough, roll it out with a rolling pin to a 28cm*28cm sheet. Wrap the plain dough with the green dough, roll it tightly into a ball.
Wrap it in plastic wrap and freeze it in the refrigerator for 1 hour.
Take out the frozen dough and cut it into evenly sized rounds.
Place them on a baking sheet, use a toothpick to dip in sesame seeds and place them on the plain dough.
Preheat the oven to 165 degrees Celsius, then bake the cookie dough for about 18 minutes. Cover with foil in the last few minutes to prevent excessive browning.
After baking, carefully remove and let cool before sealing for storage. Doesn’t it look like a kiwi!
