How to Make Favorite Matcha Tea Milk Snowball Cookies Using Vegetable Oil
Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Steps to Make Any-night-of-the-week Matcha Tea Milk Snowball Cookies Using Vegetable Oil. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Matcha Tea Milk Snowball Cookies Using Vegetable Oil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matcha Tea Milk Snowball Cookies Using Vegetable Oil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Matcha Tea Milk Snowball Cookies Using Vegetable Oil is 25 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Matcha Tea Milk Snowball Cookies Using Vegetable Oil using 7 ingredients and 7 steps. Here is how you can achieve it.
I wanted to make a matcha version of vegetable oil snowball cookies.
At Step 2, when the dough has formed into one clump and the flouriness is gone, do not knead it more than that. For about 25 to 30. Recipe by Lesser Panda
Ingredients and spices that need to be Take to make Matcha Tea Milk Snowball Cookies Using Vegetable Oil:
- 150 grams ☆Cake flour
- 50 grams ☆White sugar
- 10 grams Matcha
- 20 grams ☆Creaming powders
- 65 grams Vegetable oil (I used canola oil)
- 1 few drops Vanilla oil (optional)
- 2 to 3 tablespoons Powdered sugar for finishing
Instructions to make Matcha Tea Milk Snowball Cookies Using Vegetable Oil
- 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.
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