Matcha Tea Milk Snowball Cookies Using Vegetable Oil. Great recipe for Matcha Tea Milk Snowball Cookies Using Vegetable Oil. I wanted to make a matcha version of vegetable oil snowball cookies. Recipe by Lesser Panda Sift the two types of flour with the Matcha tea and the baker's ammonia. Mix the oil and the milk together, add the sugar and the salt and stir well to combine. Add the flour and knead quickly, the dough should resemble pie crust dough but a bit softer.
Recipe by Lesser Panda These melt-in-your-mouth snowball cookies (also sometimes referred to as Russian tea cakes or Mexican wedding cakes) are flavored with matcha green tea, giving them a natural and festive green color.
Snowball cookies are some of my favorite cookies to eat during the holidays.
Line a baking sheet with parchment paper or a silicone mat.
You can have Matcha Tea Milk Snowball Cookies Using Vegetable Oil using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Matcha Tea Milk Snowball Cookies Using Vegetable Oil
- It's 150 grams of ☆Cake flour.
- You need 50 grams of ☆White sugar.
- It's 10 grams of Matcha.
- It's 20 grams of ☆Creaming powders.
- Prepare 65 grams of Vegetable oil (I used canola oil).
- You need 1 of few drops Vanilla oil (optional).
- You need 2 of to 3 tablespoons Powdered sugar for finishing.
Heat a tablespoon of oil on a large skillet. Add vegetable oil little by little and beat well. I'm sure it's also good if you put in some finely cut lemon peel. It will taste lighter if you use powdered sugar.
Matcha Tea Milk Snowball Cookies Using Vegetable Oil step by step
- Mix all ☆ ingredients and sift the ingredients to a bowl. If the ingredients are difficult to sift, use the back of a spoon to rub the ingredients through..
- Add vegetable oil and vanilla to taste, then mix with your hands and form into one lump. Do not knead after forming it into a lump. Preheat the oven to 320F/160C..
- Divide the dough into 25-28 balls and line on a baking sheet with parchment paper. (Leave some spaces between each ball). Then bake for 23 to 25 minutes in the preheated oven..
- When it's done, take them out of the oven and let cool completely. The balls are very delicate while still hot and will easily crumble if you touch them..
- When they are completely cool, cover with powdered sugar using a plastic bag then they're done..
- I used vegetable creaming powders (because it's cheap). Using skim milk wouldn't be a problem too..
- Here is an additional tips for the vegetable oil. The surface of the snowballs will be more resilient and have a little lighter texture when ready if you use canola or coconut oil. I recommend it..
The gentle matcha flavour. - These cookies are a wonderful introduction to the world of matcha desserts, especially if you're a matcha novice and/or not really a fan of the rather strong, slightly bitter matcha or green tea flavour. I have to confess, I'm not in any way a matcha expert or connoisseur, and if you're a matcha. Adding matcha to milk bread dough and cocoa powder to the dutch crunch topping was not the simple answer to this creation, because both matcha and cocoa are naturally bitter and need good amounts of sweetener to counter their bitterness. Not to mention, it would not be good enough for these matcha milk bread turtles to only be seriously cute, they had to be seriously delicious! Matcha affogato with green tea ice cream bon appetit.