🍪 I have recently fallen in love with making cookies. Today, I am sharing cranberry matcha mochi cookies. They are soft and delicious with dried cranberries!
food ingredients
100g butter
35g powdered sugar
1 egg
150g low-gluten flour
Matcha powder 5g
Baking powder 2 grams
40g glutinous rice flour
10g sugar
65 grams of milk
10 grams butter
Add dried cranberries according to your own situation
1. Soften the butter at room temperature first, add 35 grams of powdered sugar, and beat with an egg beater.
2. Take the eggs out of the refrigerator and warm them up. Add the egg mixture to the butter one at a time and beat until completely combined.
4. Mix well until there is no dry powder, and divide into small balls of 27 grams each.
5. Glutinous rice flour ➕ sugar ➕ milk, mix well. After sieving, pour it into a high temperature resistant container, cover with plastic wrap (insert a few holes), and steam it in a microwave oven or steamer. (Microwave for about 2-3 minutes or steam for 20-30 minutes)
6. After steaming, add the butter while it is still hot and knead well. You can use the dough hook of the egg beater, beat for a while, it is easier to draw.
7. Divide the mochi into 8g balls and wrap them in dried cranberries.
8. Flatten the dough and wrap it in the mochi. Flatten.
9. Press a few dried cranberries.
10. Put in a preheated oven at 175 degrees for 15 minutes.
