Hi, I am Marie. Today, we’re going to make matcha tea milk snowball cookies using vegetable oil recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Matcha Tea Milk Snowball Cookies Using Vegetable Oil Recipe
Matcha Tea Milk Snowball Cookies Using Vegetable Oil is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Matcha Tea Milk Snowball Cookies Using Vegetable Oil is something which I have loved my entire life. They are nice and they look wonderful.
To be with this recipe, we have to prepare a few ingredients. You can cook matcha tea milk snowball cookies using vegetable oil using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Matcha Tea Milk Snowball Cookies Using Vegetable Oil:
- Get 150 grams ☆Cake flour
- Take 50 grams ☆White sugar
- Prepare 10 grams Matcha
- Take 20 grams ☆Creaming powders
- Get 65 grams Vegetable oil (I used canola oil)
- Get 1 few drops Vanilla oil (optional)
- Get 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 cble 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.
So that is going to wrap this up with this distinctive dish matcha tea milk snowball cookies using vegetable oil recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
