Cranberry Matcha Pastries
As a matcha lover, I must say, these are so delicious they'll make you want to cry! Easy to make, with simple ingredients. Matcha enthusiasts shouldn't miss out! If it's your first time making these, please don't modify the recipe on your own. If you do and it doesn't taste good, don't blame me, saying, 'Yaya, you lied to me, they're not tasty at all!' Please make sure to read the tips!
Ingredients
Steps
First, prepare all the ingredients!
Mix corn oil, egg liquid, and fine sugar (Shukeman) evenly!
If you don't have corn oil, you can substitute it with another type of oil, but avoid oils with a strong flavor, such as rapeseed oil!
Sift the high-gluten flour and baking powder, then mix them with Shukeman Japanese matcha powder ('Torrefic')!
Soak the dried cranberries (Shukeman) in cool boiled water, then drain and chop them into small pieces. Add them into the flour mixture and mix evenly!
Combine all the ingredients into a dough. Be gentle and avoid kneading for too long, as the high-gluten flour's gluten properties can easily make the dough overly elastic!
Divide the dough into 20g portions!
Roll each portion into a ball, then press it slightly. Gently squeeze the edges to eliminate cracks, forming a shape similar to a Chinese chess piece!
Place them on a baking tray and put them into a preheated oven. Bake in the middle layer at 180°C for 18 minutes. If you want them to be crispier, leave them in the oven for 3–5 minutes after baking.
When the surface begins to crack slightly and the color deepens, keep an eye on the oven to avoid burning!
The finished product!