[English CC] 抹茶曲奇 酥松香浓不腻口 Matcha green tea cookies recipe

我擠花都濛湖了 為什麼？

베리 나이스 하네요

能夠不用杏仁粉嗎

能不用向动打蛋器？

是无盐牛油，还是？

可以不要放牛奶吗?

为什么我奶油不能变粘 一直都是水水的 加了牛奶和糖之后变更水 是哪里有问题？奶油的问题吗？

Your matcha powder tin can looks so cute!!! Where did you buy it? 😊😊😊

表示按照视频做出来的曲奇全部化开 挤出的花都融了 成分给的不够精确吧

烤的时候花纹都消失了😭

請問糖可以換糖粉嗎？

想问一下要预热吗？

跟着做了两次，第一次花纹消失了，以为是把低筋面粉换成普通粉的缘故，可是第二次用低筋面粉做了花纹还是消失了，以前跟着其他方子做都成功的，感觉这个配方有问题啊

如果不想挤花能直接切片吗superfine属于低筋面粉吗?

Am i the only one who don't understand the pinyin 🙁

這配方超容易花紋不見啊!!!!!!!

請問老師~我烤的餅乾第一次沒熟透,又補烤 ~結果焦了~><",但是口感很好吃餅,乾型也很不錯 ,想再試一次,可以改烘培150度/30分鐘嗎?

Why the mixture of milk and sugar looks like some condensed milk.. how do you make a milk look that thick

???????.....translate please....🤔

Recipe please

Traduction in frensh please

没有放马铃薯粉吗？

请问牛奶是普通我们喝的那些吗？（HL 之类的 ）

覺得配方中糖的比例較低，做起來沒有什麼甜味。抹茶粉很重要，我自己把份量調高但吃起來還是沒有什麼抹茶味。
好像很多人做的花紋都沒了，我自己烤第一批的時候花紋也消失，後來把剩下的麵團加了低粉，花紋會比較不容易消失。
影片中沒有提到烤好後要悶一下，太早拿出來中心會是軟的，而且曲奇又講究立體，會更難烤透。
如果加了全蛋建議把粉的量也調高，不然麵團太水花紋容易消失。

PS. 謝謝影片者的配方！

丨

粗一點的杏仁粉可以嗎？

看起來不錯

😢😢最后感觉太干了，挤花特别费力气是为啥呢

Am I blind or there’s no English subtitles?

黄油 有盐还是无盐？

刚做完，很好吃！！！

做好的面糊放冰箱30分钟后在用，形状会更固定

照著您食譜試著做了，有稍微減5克的糖，成品很好吃，感謝😊

為什麼花纹不見了?

Super

english translation please

我剛剛做了，但是為什麼當我要擠花時，擠花帶裡的麵團呈現油水分離的狀態呢？

May I know which pipping pattern do use?

-顆蛋就4,50克了加15克，却整個下去？？？

Thanks for your nice recipe.
your greentea cookies has a bright green color , I love them.

From Bangkok, Thailand.

Hi sophie,you have the english version?

I tried it, they look very adorable after I knew how to print them on the paper ! The dough is so thick, my hands hurting now. Thanks for the adorable recipe! :>

成品会有杏仁味吗

Terjemahan indonesia atuh,biar kita paham.

請問牛奶可以用鮮奶油代替嗎

請問，妳用的牛奶是奶粉還是鮮奶呢？

其实杏仁粉我自己觉得有一定定型的作用 黄油打发和挤花后冷藏 都会影响最后的形状

Does anybody know if it's condensed or cow milk? The subtitles say (cow) milk but it seems that she puts condensed milk

I'm barely bilingual(haha rip my Chinese skills) so i had to type out the instructions. This is what the Chinese on screen says:

113g Butter - equivalent to one 1/2 cup stick ( Softened room temperature)
30g Milk
60g Caster Sugar ( Use granulated if none)
15g Egg Yolk
120g Cake Flour
30g Almond Flour
5g Matcha Powder

1. Beat the softened butter till smooth.
2. Mix 60g Sugar and 30g Milk ( The thing that looks like condensed milk in the video) and then pour it into the butter.
3. Mix at medium speed till it's shiny.
4. Mix in 15g egg Yolk and beat till it's completely absorbed by the butter mixture.
5. In a different bowl sift 120 g cake flour and 30g Almond flour. ( In the video she does cake flour first but then she explains after that she was supposed to put Almond Flour with it she just forgot: “因该和面粉一起加入的我给忘了”)
6. Using a spatula gently fold the butter mixture into the flours.
7. If the butter was beaten enough in the first stage it should combine easily.
- This is the part where she says she forgot to put the almond flour with the cake flour -
*Note where she says use high-quality matcha or the final product will turn out kind of yellowish brown
8. Fold in 5g Matcha Powder
*Note where she says press the dough against the walls of the bowl to check for any unmixed flours
9. Put into a fitted piping bag or Ziploc
10. Pipe onto the pan and bake at 170 C or 340 F for 15 minutes

牛奶混合液是什么东西？