抹茶网红珍妮曲奇，香酥浓郁，入口即化。Matcha Jenny net red cookies, crisp and rich, the entrance is instant.

抹茶珍妮网红曲奇，香酥浓郁，入口即化。 配方 黄油 70克 糖粉 20克 盐 1克 低筋面粉 65克 玉米淀粉 25克 抹茶粉 5克 做法 1、黄油70克室温软化后，加入盐1克用电动打蛋器稍微打发一下，不要打发太久，水油分离就完蛋了。 2、加入糖粉20克用电动打蛋器打发至淡黄色。 3、低筋面粉65克、玉米淀粉25克、抹茶粉5克过筛后加入，继续用电动打蛋器打发，开始你会怀疑粉太多了，不过只要黄油软化完全的话，打发一会可以慢慢成团了，最后用刮刀翻拌一下面团，装入裱花袋，最好用硅胶裱花袋，塑料裱花袋挤得时候会容易撑破。 4、烤箱提前预热180度10分钟，烤的时候下层140度，上层160度，25-30分钟左右。 5、出炉后放凉，密封容器收起来就好了。抹茶5g是个参考，根据自己口味调整，越多颜色浓郁很多，抹茶味也更浓郁，如果喜欢苦苦的味道可以多加点抹茶粉。 小贴士： 1、黄油室温软化一定要完全，但也不能软化过度后液化，拌好的面团马上挤，挤好的曲奇马上进烤箱。 2、室温最好保持25度左右，挤的时候揉一下面糊可以软化面团会更好挤，挤得时候要垂直挤，手法是一挤一拉一压，花纹如果没有上下叠在一起，烤的时候支撑力不足也会塌。 3、方子里的低筋面粉可以一半换成高筋面粉，应该会有助于保持花纹效果。 4、挤花嘴可以选择sn7091，sn7092，sn7094。 5、我也是第一次做曲奇，不过出来的效果还可以，大家应该都会成功。 Matcha Jenny net red cookies, crisp and rich, the entrance is instant. formula Butter 70g Powdered sugar 20g Salt 1 g Low-gluten flour 65 g Corn Starch 25g Matcha powder 5g practice 1. After 70 grams of butter is softened at room temperature, add 1 gram of salt and use a electric egg beater to send it a little. Don't send it for too long, the water and oil will be separated. 2, add 20 grams of sugar powder with an electric egg beater to send a light yellow. 3, 65 grams of low-gluten flour, 25 grams of corn starch, 5 grams of matcha powder after sifting, continue to use electric egg beater to start, you will suspect that the powder is too much, but as long as the butter is completely soft, you can send it for a while Slowly become a group, and finally use a scraper to mix the dough and put it into a silk flower bag. It is best to use a silicone flower bag. When the plastic flower bag is squeezed, it will easily break. 4, the oven preheated 180 degrees for 10 minutes in advance, when baking the lower layer 140 degrees, the upper layer 160 degrees, 25-30 minutes. 5, cool off after the furnace, sealed containers will be fine. Matcha 5g is a reference, adjusted according to your own taste, the more the color is richer, the matcha taste is more intense, if you like the bitter taste, you can add more matcha powder. Tips: 1, the butter room temperature softening must be complete, but can not be softened after excessive liquefaction, the dough is squeezed immediately, the squeezed cookies immediately into the oven. 2, room temperature is best to maintain about 25 degrees, when squeezed, the next paste can soften the dough will be better squeezed, when squeezed, it should be squeezed vertically, the method is a squeeze, a pull, a pattern, if the pattern is not stacked together, baked When the support is insufficient, it will collapse. 3, the low-gluten flour in the square can be replaced by high-gluten flour, which should help to maintain the effect of the pattern. 4, squeeze the mouth can choose sn7091, sn7092, sn7094. 5, I am also the first time to make cookies, but the effect is ok, everyone should be successful.