Recipe: Microbita matcha shabu ribs

Home Cooking Recipe: Microbita matcha shabu ribs


Fang Zi from "Kyoto tea time! "Japanese Matcha Happiness Dessert" "Crisp taste, with a rich creamy aroma, it is hard to resist. Specially made into a slightly sweet taste, you can more deeply taste the taste of Matcha itself." - P42



  1. 50g of salt-free butter is cut into small pieces and placed in a mixing bowl. After softening at room temperature, add 30g of powdered sugar and a small amount of salt. Stir well with egg to dissolve the powdered sugar. After the color is white, add 2 Spoon the egg mixture and continue to mix until completely mixed

  2. Add the sieved matcha powder, stir evenly, add 25g almond powder / almond powder, continue to stir evenly

  3. Sift in 65g of low-gluten flour, and use a scraper to cut and mix until the dry powder disappears.

  4. The surface of the mixing bowl containing the batter is covered with plastic wrap, sent to the freezer of the refrigerator for 0.5~1 hour, and then taken out to form a cylinder with a diameter of about 4 cm. The oil paper is wrapped and sent to the freezer of the refrigerator for about 1 hour to be taken out.

  5. Spread a layer of fine sugar (decorative) evenly on the frozen hard cylindrical biscuit dough according to personal preference, cut into a 1cm thick sheet with a sharp knife, and discharge it into a baking sheet with a large interval. , put into the lower layer of the preheated 170 degree oven, bake for 13~15 minutes


1. Add the matcha powder and the almond powder first, then add the low-gluten flour. It is my personal habit. It feels so easy to stir evenly. Of course, it can be mixed together. 2. The last few minutes of baking, please Look at the color of the oven at all times, don't walk away 3. Please don't omit the almond powder...

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