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Here are the ingridients that are required to prepare a yummy Matcha Tea Milk Snowball Cookies Using Vegetable Oil:
- Prepare 150 grams of ☆Cake flour.
- Take 50 grams of ☆White sugar.
- Use 10 grams of Matcha.
- You need 20 grams of ☆Creaming powders.
- Use 65 grams of Vegetable oil (I used canola oil).
- Take 1 of few drops Vanilla oil (optional).
- Provide 2 of to 3 tablespoons Powdered sugar for finishing.
Ready with the ingridients? Below are the procedures on preparing 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 crumble 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..
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