Matcha Tea Puff Pastry
You will need
- Vanilla dough:
- - 85 g of butter at room temperature;
- - 150 g of sugar;
- - 2 chicken eggs;
- - 1 lh. vanilla essences;
- - 275 g of flour;
- - 1 tsp. baking powder;
- - 0.25 tsp. soda;
- - 125 g kefir or sour cream.
- Tea dough:
- - 75 g almonds, you can use and unrefined almonds;
- - 60 g butter, room temperature;
- - 75 g of sugar;
- - 1 chicken egg;
- - 80 g of flour;
- - 2 hours tea match;
- - 0.5 tsp. baking powder;
- - 1/6 tsp. soda;
- - 60 g kefir or sour cream.
- For decoration and glaze will require:
- - 3 tbsp. powdered sugar;
- - 2.3 lh. lemon juice;
- - almond flakes.
Cook the vanilla dough. Whip butter with sugar until a creamy mass is obtained. Next, add eggs 1 pc. and beat well after each. Add vanilla to the prepared mass and whisk again.
Sift flour with soda and baking powder. Add half to vanilla dough and mix until smooth. In the prepared mass, add sour cream and mix well again.Next, add the remaining flour to the dough and mix. Dough for vanilla cake is ready.
Tea dough is also easy to cook. Chop almonds almost to the state of flour. Beat butter with sugar, add an egg and beat again. In the resulting mass, add the almonds and mix.
Sift flour with tea, baking powder and soda. Mix half with almond mass. Also, as in vanilla dough, add sour cream. Mix the resulting mass thoroughly, add the remaining flour and mix again. Tea dough is ready.
Grease the baking pan with butter and put the dough into it in layers, first vanilla, then tea.
Heat oven to 180 degrees. Put the cupcake baked for 35-45 minutes.
While the finished cupcake cools, cook the icing. Mix lemon juice with powdered sugar and whisk well. Finish the finished cupcake with icing first, then sprinkle with almond flakes.
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