Matcha Lily Pad Shortbread | スイレンの葉の抹茶ショートブレッド

(日本語のレシピは以下にございます。)

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Matcha Lily Pad Shortbread | スイレンの葉の抹茶ショートブレッド

Ingredients (makes about 20 cookies)
❤ 2 cups all-purpose flour
❤ 2 tbsp matcha green tea powder
❤ ½ tsp salt
❤ ½ pound unsalted butter, room temperature (1 cup?)
❤ ½ cup sugar

❤ 230g confectioner’s sugar (switch to grams) 115g
❤ 2  1/2 tbsp meringue powder
❤ 1/4 cup water
❤ pink and yellow food colouring
❤ matcha green tea powder

Directions
1. Beat the butter with an electric mixture until it is light and fluffy. Add the sugar and beat until it lightens in colour, about 2 minutes. Add the flour, matcha green tea powder and salt and mix on low until just combined.
2. Dust a large sheet of parchment paper with flour and place the dough on top. Roll the dough out until it is 1/4-inch thick. Transfer the dough, with the parchment paper, to the fridge and chill until the dough stiffens, about 30 minutes.
3. Cut the dough into circles, then slice a triangle shape out of each circle and make indentations on the surface to look like the veins of the lily pads.
4. Using a spatula, gently transfer these to baking sheets lined with parchment paper and return to the fridge until the dough is very firm. Bake at 325F for 15-20 min just until the edges show signs of colouring. Transfer to a wire rack and cool completely.
5. To make the blossoms, place the confectioner’s sugar, meringue powder and water in a bowl and beat with an electric mixer for about 7 minutes. Divide into 3 bowls and dye the icing in one bowl pink, one bowl yellow and one bowl green with the matcha green tea powder. If adding the powder dries the icing out too much, add a few drops of water and mix well.
6. Place the icing into piping bags. (Note: check the video to see which piping tips I used.) Then starting with the green icing, pipe the leaves of the blossom onto as many cookies as you like, and allow the icing to fully harden, about 10-15 minutes. Pipe on the petals using the pink icing, allowing the icing to fully set between each petal layer. Once all of the petals have fully dried, pipe a yellow circle into the center of each flower and fill in the circle to create a yellow disk. Allow this to fully set, then pipe on little yellow dots to look like the center of the flower. Allow these to fully set and enjoy!

Want to see more video tutorials? Check out all of my recipes here!

http://www.youtube.com/pankobunny

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Matcha Lily Pad Shortbread | スイレンの葉の抹茶ショートブレッド

材料(約20枚分)
❤小麦粉 2カップ
❤抹茶粉 大さじ2
❤塩 小さじ1/2
❤無塩バター(室温に戻した) カップ1
❤砂糖 カップ1/2

❤粉糖 115g
❤メレンゲパウダー 大さじ2.5
❤水 カップ1/4
❤ピンク色、黄色と緑色の食用色素

作り方

①バターをふわふわになるまで泡立てる(5分)。砂糖を加え、白っぽくなるまで泡立てる(2分)。小麦粉、抹茶粉と塩を加え、混ぜる。
①クッキングシートを調理台にひき、小麦粉を少々振る。生地を6mmぐらいの厚さにのばす。クッキングシートに置いたままで冷蔵庫に入れ、生地をちょっと固まらせる(30分)。
②生地を丸く抜き、各丸から三角形を切り取り、クッキーの表面にナイフでスイレンの葉の葉脈を描く。
④クッキーをクッキングシートをひいた天板に丁寧に移し、冷蔵庫に入れ、固まらせる。162度のオーブンで15~20分焼く。焼きあがったら、編みに移し、しっかり冷ます。
⑤花を作る:粉糖、メレンゲパウダーと水を大きなボウルに入れ、表面に文字が書けるぐらいになるまで泡だて器で泡立てる(約7分)。3つのボウルに分け、ピンク色と黄色に着色し、抹茶粉で残りのボウルに入ったアイシングを緑色に着色する。
⑥アイシングを絞り袋に入れる。緑色のアイシングで、花の葉を描き、乾燥させる(10~15分)。ピンク色のアイシングで花びらを描き、乾燥させる。乾燥したら、黄色のアイシングで花の中に丸を描く。乾燥したら、黄色のポルカドットを描く。乾燥させると完成です!

すべてのレシピの動画はこちらですよ!ぜひ見てください!❤

http://www.youtube.com/pankobunny

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