Posts tagged ‘green tea’

Green Tea Cat’s Tongues

I finally bought some matcha for baking. It’s a much richer flavor than the finely ground sencha I’ve been using. The original recipe calls sifting of the flour and salt but I never do it, so I’m leaving it out. And I use a ziploc bag to pipe out the batter instead of a pastry bag (I don’t have one), but make sure you only snip a tiny bit off the corner or else it’ll be very messy. To make it easier transferring the batter into a bag, put the bag in a mug, folding the bag’s edge over the rim before filling.

 Green Tea/Matcha Cat’s Tongues (adapted from Martha Stewart’s Cookies)

  1. Preheat to 375º. Cream together the butter and confectioners’ sugar.
  2. Add in eggs one at a time, mixing well after each addition.
  3. Mix in the matcha and salt, then the flour.
  4. Transfer batter into pastry bag fitted with 3/8in round tip.
  5. Pipe the batter into 3/8in x 2 3/4in strips on parchment lined baking sheets spacing them about an inch apart (I did mine a bit thicker and it affected the baking time, needing a few more minutes to make sure it’s not too soft). 
  6. Bake 10-12mins till the edges turn golden (brown).
  7. Cool on baking sheets for 3mins before transferring to wire racks (but if it’s humid or if you think the cookies are still on the soft side, leave on the baking sheets to cool all the way thru).

Kind of messy here, some look like dividing single cell organisms.

Matcha or Kryptonite… powdered.

-L

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July 28, 2008 at 12:52 am 4 comments

Mad for madeleines, red bean and green tea

With eggs in hand I can finally make the madeleines that I wanted. When I bought the red bean flour I wanted to make red bean pound cake but I preferred to mix red bean paste into the batter for a marbled effect. Later on I was contemplating cookies but still didn’t think the powder form was the way to go. Then I got the madeleine pan and it was perfect. Red bean goes best with green tea, so I divided up the batter half red bean flavor and half green tea. The red bean didn’t get the color I had hoped for, it’s probably best to use smooth red bean paste in the future, or use more red bean flour, or maybe cook it first. Color aside (they were still a pretty pink) they were so good, perfectly fluffy and crispy and light. It makes about three batches of 24 minis (if I had filled it better, they expand a lot). I’m buying more madeleine pans now.

Green Tea / Red Bean Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup almond flour/meal
  • 3/4 flour
  • 1 tsp baking powder
  • 2 tbsp red bean flour
  • 1 1/2 tsp green tea powder or matcha

batter was fluffy like frosting

Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in almond flour and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Separate half of the batter into a new bowl; add green tea powder to one bowl and red bean flour to the other. With spatula or spoon, fold green tea/red bean into batter. Grease pan, and pray for minimal sticking. Try to under fill the molds (kind of hard with the thick batter), they will expand. Bake for 13-15min (for mini pans) when the edges just turn light brown. Cool for 5min before popping them out.

-L

April 8, 2008 at 3:37 pm 3 comments

More green tea baking

green tea cookies
(my contribution to new year’s festivities)

After the Green Tea Pound Cake, I wanted to bake something else with the green tea powder and it couldn’t be cake, and bread would require hours of rising. So I went with cookies, I was trying to make a shortbread type cookie but it spread out and is a bit on the crunchy side.

Green Tea Cookies

  • 3/4 cup organic shortening or butter
  • 1 cup sugar
  • 3/4 cup cornstarch
  • 1 cup flour
  • pinch of salt
  • 2 tsp green tea powder or matcha
  • 2-3 tbsp water 

Preheat oven to 325°. Cream together shortening, sugar, salt, green tea and 1 tbsp of water, when incorporated, gently mix in the cornstarch and flour (it will fly everywhere if you turn on the mixer suddenly). It should look like wet sand when mixed. Try pressing the dough together in the bowl. And then grab a small handful and try to form it into a small ball, it should feel like Play-Doh (clay). If it’s too crumbly, add in another tbsp of water and remix till you can form the balls. It should make a batch of 20. Pat down the balls of dough a little (try not to form cracks on the sides), place on a lined cookie sheet. I made the indentations on top with a fork. I originally baked them for 25mins, resulting in a crunchy texture. I think that 15-20mins would probably work better with a finer texture, unless you prefer the crunchy.

lina-sm.gif L

February 6, 2008 at 2:12 pm 6 comments

Green Tea Grinder and Pound Cake

green tea pound cake

I recently bought a green tea grinder after reading this. I’ve been using it nonstop all week, mostly for drinking. When you think of powdered tea you might think of matcha, which is an expensive tea made from specially grown dark tea leaves that are de-veined and grounded into a superfine powder. High-end matcha would definitely not be used for cooking; ‘house’ matcha (on the lower end) is more commonly used. I just bought some organic sencha from Whole Foods to grind up, making konacha (powdered tea). It’s more fibrous than matcha, most noticeably gritty when you try to drink the undiluted green slush that gathered at the bottom of your tea cup. But when it’s mixed into batter or dough, it’s not an issue. When I’ve used matcha for baking in the past, a little would make batters very green and impart a mellow bittersweet grassy taste. With this pound cake, the powdered sencha imparted a lighter green while adding a subtle clean green tea taste.

green tea grinder

 Green Tea Raisin Pound Cake
  • 1 cup organic shortening or butter (I used a mix of Spectrum Organic Shortening and Earth Balance Whipped Spread)
  • 1 cup sugar
  • 3 eggs
  • 1 1/3 cup almond flour
  • 1 1/2 cup flour
  • 2 1/4 tsp baking powder
  • 2 tsp green tea powder (your own or store bought matcha)
  • 1/2 tsp almond extract
  • pinch of salt
  • 1/4 cup raisins
 batter
Preheat oven to 350°. Cream together shortening and sugar, and then add in eggs one at a time. Mix in green tea powder and almond extract (the two together gives it more depth of flavor), and then incorporate the almond flour and a pinch of salt. Add the regular flour and baking powder, mix briefly then add in the raisins and finish mixing till smooth, but don’t over mix. Pour and spread into a greased a loaf pan. Bake for 40mins, it should have a crust on top but is still wet in the center (test with skewer). Take a sharp knife and slice it open down the length of the loaf, continue baking for another 10 to 15mins, keep checking for doneness with a skewer.

loaf

(The top is messy because I tore it open with a skewer.) 

lina-sm.gif L

February 3, 2008 at 12:03 pm 8 comments


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