Baking with Matcha(ccino)
So I decided to try a cookie recipe that uses matcha in it, but all I had was some caramel matchaccino that I’m worried is gonna go bad faster than I’m drinking it.
So cookies! – http://tinyurl.com/MatchaccinoCookies
I didn’t take into account that the matchaccino has sugar added to it already, so they turned out waaaay sweeter than they probly should be. Still good, but super sweet. Thank goodness I have co-workers that’ll eat anything.
….They also don’t look anything like the recipe pictures. I know the color is because the matchaccino isn’t as dark a green as regular matcha, but mine spread out a whole lot more. Possibly because of the extra sugar? Unfortunately I don’t have any straight matcha to test that. Though I do have some flavored matcha that I got when Red Leaf was offering the (free-ish) samples, so maybe I’ll try one of those. I wish I had picked up a can of this cheap(ish) matcha I was looking at when I was at my local Japanese market. Oh well. Lol!
Recipe here – http://hilarymakes.com/2013/03/23/green-tea-white-chocolate-chunk-cookies-experiments-with-matcha-powder/#more-4150
Anyone else have any recipes that use matcha?
White chocolate is on the sweeter side anyway. So that could also be part of it. You could try again reducing the matcha power or sugar, and see how that turns out. I’ve made pound make with regular matcha that didn’t turn out overly sweet. What flavour was the one you used? If you had the caramel one, that needs to be on the sweeter side too. As for the cookie size, try a level teaspoon instead of a heaping one.
I wouldn’t want to reduce the matchaccino in the recipe since it’s pretty light as it is. If I were to make it again with the matchaccino I’d definitely reduce to sugar. Probly the brown sugar since I don’t care for how ‘chewy’ these cookies turned out.
Then again, the next time I make this I’ll definitely be using regular matcha anyway. Lol.
I made mochi once and used flavored matcha to give it different flavors.
http://kirbiecravings.com/2009/10/matcha-green-tea-mochi.html – I believe this is the recipe I used but instead of red bean paste, I filled it with a sweetened taro mixture.
So anyone know which Matcha tea to use in recipes?
Whatever you have on hand is my suggestion. I would imagine that unflavoured matcha would impart the most matcha flavour and would suggest avoiding something with added sugar or other ingredients as it does alter the structure of the baking, but there are ways to fix that up if you experiment.
I have a strawberry Matcha from Lupicia that I’m super excited to try in some cupcakes. I did try something with banana bread though that turned out awesome.
If you like Market Spice tea (their original flavor) you should try to grind some up and throw it into some banana bread. Tastes soooo good.
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