Comments on: Matcha Cookies http://beyondboulder.wordpress.com/2008/07/16/matcha-cookies/ Grilled as you like it Tue, 17 Nov 2009 01:33:07 +0000 http://wordpress.com/ hourly 1 By: vinci http://beyondboulder.wordpress.com/2008/07/16/matcha-cookies/#comment-351 vinci Mon, 24 Aug 2009 14:38:13 +0000 http://beyondboulder.wordpress.com/?p=494#comment-351 i tried this recipe and it tured out perfect... what i did was use the ratio and make it into cups instead, so for 30g i used one cup for 60g i used two cups... the dough was stuff enough and the balls turned out soo cute... i think all purpose flour is okay :D i tried this recipe and it tured out perfect… what i did was use the ratio and make it into cups instead, so for 30g i used one cup for 60g i used two cups… the dough was stuff enough and the balls turned out soo cute… i think all purpose flour is okay

:D

]]> By: laurel http://beyondboulder.wordpress.com/2008/07/16/matcha-cookies/#comment-215 laurel Sun, 08 Feb 2009 01:21:49 +0000 http://beyondboulder.wordpress.com/?p=494#comment-215 update: the homemaking teacher at my school recommended that regular (all purpose) flour can be substituted for hakurikiko. update: the homemaking teacher at my school recommended that regular (all purpose) flour can be substituted for hakurikiko.

]]> By: laurel http://beyondboulder.wordpress.com/2008/07/16/matcha-cookies/#comment-105 laurel Sun, 10 Aug 2008 22:30:14 +0000 http://beyondboulder.wordpress.com/?p=494#comment-105 Hi David, I checked my bag of hakurikiko and it doesn't indicate how much protein is in it. Maybe try using unbleached all-purpose flour instead? I have seen the cookies made with all purpose flour and they are fine too. Another tip would be to make the balls smaller (if I make them larger they tend to spread more). The dough is usually fairly soft so I sometimes refrigerate it on very hot days before I form it to keep my hands from getting greasy, but it shouldn't be unmanageable at room temperature. If your dough is very loose, try adding a bit more flour until it comes together. -Laurel Hi David,
I checked my bag of hakurikiko and it doesn’t indicate how much protein is in it. Maybe try using unbleached all-purpose flour instead? I have seen the cookies made with all purpose flour and they are fine too. Another tip would be to make the balls smaller (if I make them larger they tend to spread more). The dough is usually fairly soft so I sometimes refrigerate it on very hot days before I form it to keep my hands from getting greasy, but it shouldn’t be unmanageable at room temperature. If your dough is very loose, try adding a bit more flour until it comes together.
-Laurel

]]> By: David S http://beyondboulder.wordpress.com/2008/07/16/matcha-cookies/#comment-99 David S Sun, 03 Aug 2008 00:20:54 +0000 http://beyondboulder.wordpress.com/?p=494#comment-99 Hi Laurel, Thanks for sharing the recipe! I just tried this out using American cake flour and powdered sugar. The resulting cooking dough seems to be looser than what you're getting with your Japanese ingredients. I refrigerated the dough before forming it into balls. In the oven, the balls flattened out into matcha cookies, which didn't really resemble your matcha balls. The matcha cookies tasted fine, but they didn't look as nice as yours. Apparently some adjustments are needed for American ingredients. Does your hakurikiko packaging indicate how much protein it has? The Softasilk bleached cake flour I used has 2g protein per 29g flour. David Hi Laurel,

Thanks for sharing the recipe! I just tried this out using American cake flour and powdered sugar.

The resulting cooking dough seems to be looser than what you’re getting with your Japanese ingredients. I refrigerated the dough before forming it into balls. In the oven, the balls flattened out into matcha cookies, which didn’t really resemble your matcha balls.

The matcha cookies tasted fine, but they didn’t look as nice as yours. Apparently some adjustments are needed for American ingredients.

Does your hakurikiko packaging indicate how much protein it has? The Softasilk bleached cake flour I used has 2g protein per 29g flour.

David

]]> By: fightingwindmills http://beyondboulder.wordpress.com/2008/07/16/matcha-cookies/#comment-93 fightingwindmills Wed, 16 Jul 2008 21:38:57 +0000 http://beyondboulder.wordpress.com/?p=494#comment-93 Those look so yummy! I love the taste of matcha. Those look so yummy! I love the taste of matcha.

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