Posts tagged baking
Matcha Butter Cookies
Matcha Butter Cookies Recipe - Eat Cho Food

What is sleep? What state am I in? I’m speaking in front of how many people tonight? These are the types of questions I’m asking myself today. I just got back from a quick 36 hour visit to Little Rock! It was such a wonderful time! I had absolutely no expectations for this trip at all. I only assumed that we would be eating lots of rice, which we definitely did. I’m glad Reuben and I attempted to be carb free this month to make up for the amount of carbs consumed in Arkansas. I met some wonderful people from The FeedFeed, USA Rice, Arkansas Rice, and Ralston Family Farm! Plus the other lovely food blogger ladies that were on the trip! It’s always so nice to meet people you only know from the internet in real dang life. Everyone was so sweet. We spent a whole day at the Ralston Family Farm learning about rice production and I got to harvest some rice on the combine! I’ll be sharing a bunch of photos and do a little more story telling next week! All you need to know for now is that I want to move out of the city even more desperately than I did before this trip. I need a minimum of 50 acres of open space ASAP.

Right now, I need to urgently caffeinate myself and practice my public speaking skillz. I’m giving a little presentation tonight at Reuben’s old architecture firm about my journey from architecture to food blogging. Not really sure if I’m really qualified to speak on this subject since I’ve only been fully time food blogging for like 4 months now and I’m not totally sure what I’m doing. BUT! I included 2 childhood photos in my presentation if I totally bomb at least people will be amused by my perfectly spherical head. Fingers crossed that I don’t say anything weird!

I’m in need of an entire tray of these Matcha Butter Cookies STAT. When I first baked them I couldn’t stop eating them and then I was wide awake for half the night. So I confirm that they are effective. These were inspired by those tins of Royal Dansk butter cookies my grandma (and I’m assuming all grandmas??) kept on the coffee table. Every single time we would go over to my grandparents’ house I’d open up the tin and pick out the pretzel shaped ones. The pretzel shaped ones were always my favorite because they had the most edge exposure and were in turn extra crispy. The last time I was at my grandma’s I opened the box, expecting buttery little cookies, and just saw a bunch of large crackers she was keeping in there. SO MUCH DISAPPOINTMENT.

I obviously haven’t been able to shake off that disappointment, so I decided to give making my own danish butter cookies a try! This time I added my beloved Aiya Matcha into the dough for at beautiful green color, subtle grass sweet flavor, and a little caffeine boost. I piped them into hearts because I ,<3 matcha, but you could just pipe them into rings or just form little disc cookies. The hearts are so fun and the ridges get a little extra crispy, which I’m aaaaaall about!

Matcha Butter Cookies Recipe - Eat Cho Food
Matcha Butter Cookies Recipe - Eat Cho Food
Matcha Butter Cookies Recipe - Eat Cho Food
Matcha Butter Cookies Recipe - Eat Cho Food
Matcha Butter Cookies Recipe - Eat Cho Food

How To Make Matcha Butter Cookies

These butter cookies are relatively simple. So when you have such a simple equation of flour, butter, and matcha you want those main ingredients to be excellent!

BUTTER is probably the most important ingredient in these butter cookies. Use a higher quality butter like Kerrygold or something that says it’s European. I read once that European butter has a lower water content so it a lot richer and more flavorful. I also so unsalted butter in this recipe because I like to be able to control the amount of salt in these cookies. I do like butter cookies a little on the salty side.

MATCHA is the second most important ingredient! I only use Aiya Matcha because I love the flavor and the green color stays so beautiful after baking. A lot of other matchas tend to get a little dull or sludge colored after a while. You should only be baking with culinary grade matcha. The flavor of ceremonial grade matcha is too delicate for baking and you’ll just be wasting your money. Save the ceremonial grade stuff for when you’re back home after a work trip and haven’t slept well but need to talk in front of a lot of strangers!

Once you’ve gotten a hold of some quality ingredients you’re only moments away from warm butter cookies. All you do is cream the butter, sugar, and salt together until light and fluffy. Mix in the egg and vanilla. I like the vanilla in this because it balances out the slight bitterness of matcha. Then slowly add the flour mixed with a bit of matcha powder. Mix until you have a smooth but thick dough. At this point you can pipe the cookies with a pastry bag of form them in rounds with a cookie scoop. I like to pipe them because it gives me Royal Dansk vibes. I fit a pastry bag with a star tip or some type of ribbed pastry tip and then pipe small heart shaped cookies. My cookies are fairly small, about 2”, so they bake in almost no time!

The exterior is crisp but the interior is still soft and tender. They almost melt in your mouth. The matcha is floral and a little bitter but that’s balanced out with the salty butter and sweet vanilla. So cozy and tasty!

Enjoy them with a mug of matcha for extra caffeine or a glass of cold milk for nostalgia sake!

Matcha Butter Cookies Recipe - Eat Cho Food
Matcha Butter Cookies Recipe - Eat Cho Food
Matcha Butter Cookies Recipe - Eat Cho Food

Matcha Butter Cookies

makes 60 small cookies

materials:

1 cup unsalted butter - softened
3/4 cup white sugar
1 tsp salt
1 tsp vanilla
1 egg
2 cups al purpose flour
2 tbsp Aiya Matcha Culinary Grade Matcha

sanding sugar - optional

steps:

  1. Preheat oven to 350 degrees.

  2. Place softened butter, sugar, and salt in the bowl of your standmixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add vanilla and egg and beat for another minute.

  3. Combine flour and matcha powder in a bowl. Give it a quick whisk to combine. Reduce the standmixer speed to low and gradually add in the flour. Mix until dough is thick and combined.

  4. Line 2 baking trays with parchment or silicone baking mats.

  5. Fit a piping bag with a star or ribbed tip. Scoop cooking dough into the piping bag and pipe small heart shapes or circles onto the trays. Dust with sanding sugar if you wish.

  6. Bake one tray at a time for 10-12 minutes. Allow cookies to cool and enjoy!

Nori (Seaweed) Biscuits
Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Who’s ready for the long weekend?! Reuben and I are packing up for a weekend in Garden Valley! It’s a few hours north of San Francisco in the foothills of the Sierra Nevada Mountains. We haven’t planned anything but I do know that our Airbnb has a pool, so I’m really hoping Reuben let’s us just chill out at the house and float for a few hours. He has a tendency to trick me into +10 mile long hikes up really big mountains, when he very well knows I have the athleticism of a baked potato.

I’ve been looking forward to this trip for months! I love just getting out of the city. We’ve spent some time near Garden Valley before and everything is so quaint and quiet. People have space and peace to move around without fear of stepping on scary sidewalk objects or bumping into a crazy person. I’m especially looking forward to hitting up some farmers markets up there and hoping to find something new I haven’t eaten or cooked with before!

I’m not sure yet if we’re going to be cooking meals up there yet. I sort of hate cooking in Airbnbs… okay, hate is not the right word… it’s just very challenging. Airbnb kitchens look cute but then the knives are sooooo dull, the pots and pans are weird sizes, and the bowls are too small. I rather just bring up a box of my own kitchen things, but then that in itself is not very relaxing. 

Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Easy Weekend Breakfast

Breakfast is normally pretty doable though, no matter what your basic kitchen set up is like. For eggs and bacon, all you really need is a frying pan! But would you think of homemade buttermilk biscuits as an easy-no-fancy-kitchen-tool-necessary breakfast option? Well, ya should! 3 years ago when we first moved into our apartment together I couldn’t stop making biscuits because they were so easy to make, I felt so proud of myself for whipping up a fresh bread like thing in the morning! Since then, I’ve continued to adapt my basic buttermilk biscuit recipe with new ingredients I’m loving at the moment. I’ve done everything bagel biscuits, classic cheddar scallion, an asian everything bagel seasoning (with Sichuan peppercorns, coconut, sesame seeds, and salt), and now I’ve brought you Nori Buttermilk Biscuits! 

Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food
Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Nori Buttermilk Biscuits

Nori, if you didn’t already know, is roasted seaweed! You typically find them in large square sheets for rolling sushi, gimbap, spam musubis, and onigiri, but the packages of seaweed snacks are essentially the same thing! I could eat seaweed snacks endlessly. It’s like eating light wafers of salty ocean. That’s a good thing. I love adding nori sheets to my noodles soups or crumbling up the sheets to sprinkle over rice (like furikake) or salads. There are A LOT of Korean seaweed snacks at my go-to Asian market, so I always end up grab some of those when I’m shopping!

When you add pieces of nori into layers of flaky buttermilk biscuits, it will be hard to go back to just plain biscuits! It adds so much flavor to the biscuits - extra saltiness and a lot of umami that pairs so well with the rich buttery flavor of the biscuit dough. They taste amazing fresh out of the oven with a pat of butter or a light drizzle of honey. But imagine them with some eggs, crispy bacon, gooey cheese, or a crunchy piece of fried chicken in the middle! OMGGGGGGG Okay, maybe I’ll try to pack the fixings for a little nori buttermilk biscuit breakfast this weekend!

Nori Seaweed Buttermilk Biscuits - Eat Cho Food

Nori Buttermilk Biscuits

Makes 15-18 biscuits

Materials:

3 C all purpose flour + more for dusting
1 cup torn nori/seaweed sheets
1/2 tsp baking soda
1 1/2 tbsp baking powder
1 tsp salt
8 tbsp frozen butter
1 1/2 cup cold buttermilk 
2 tbsp melted butter
Furikake - for topping

steps:

  1. Preheat your oven to 450 degrees

  2. In a medium bowl, combine flour, torn nori, baking soda, baking powder, and salt. Mix to combine.

  3. Cut your butter into 1/2" cubes. Add the cubed butter into the flour mixture. Incorporate the butter into the flour mixture by pinching the butter with the tips of your fingers and breaking them apart. You still want to be able to see the chunks of butter. The flour mixture should be crumbly and sandy. Pour in the buttermilk and mix everything with a wooden spoon or by hand until just combined.

  4. Lightly flour your work surface and dump your biscuit mixture onto it. Knead the dough for 2 - 3 mins until you have a consistent dough ball. Roll out your dough into a rectangle and fold the dough onto itself in thirds. Roll out into a rectangle again and fold the dough onto itself in thirds one more time. You just built in your layers!

  5. Roll out your dough until it is ½” thick and cut out biscuits using a 2 ½” - 3” round cutter. Avoid twisting the biscuit cutter as you lift up, that will seal the layers and they won’t be as flakey.

  6. Place the biscuits on a baking sheet lined with parchment paper. Brush melted butter on each biscuit and sprinkle furikake on each biscuit. Bake the biscuits for 12-15 minutes until golden brown.

  7. Allow to slightly cool and enjoy with butter.

Thanks, Korean Seaweed, for sponsoring this post!

Matcha Beignets
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food

Is anyone else sluggishly crawling out of bed after the long and awkwardly disjointed weekend? Our July 4th was pretty low-key. We went over to a friend’s house to consume our obligatory hot dog and meet a new adorable puppy, which has a striking resemblance to a lamb. We promptly left before the fog got too chilly and got home with enough time to watch 4 episodes of Stranger Things. I’m going to let you in on a secret… we ordered Dominos for dinner that night and had no regrets! It brought back major 90s/early 00s pizza and movie nights at home nostalgia, minus the paper plates my mom only used for pizza night.

Friday and Saturday were technically work days for me. I was prepping for another private workshop and dinner, so I spent most of my time chopping vegetables to the beat of the Jonas Brothers and painting up some cute menus. After I finished plating the last dish for their dinner, I swiftly packed up my things and had Reuben take me to go get ice cream, which has become a new post workshop tradition! I love it. I got Jeni’s obviously. We ate said ice cream and finished watching the remainder of Stranger Things. SO MANY EMOTIONS.

Finally, Sunday felt like a real weekend for me. So what did we do? We drove to the suburbs! lolololol I’ve been in search of the perfect small size, not awful or too trendy looking bedside lamps, so we drove out to the suburban Home Goods and Target to see what was out there in the world. NOTHING. But we did find a brand spanking new Target that was bright and shiny and the aisles were wide enough for 3 carts to pass though. 3 CARTS WIDE, people!! We were ridiculously happy leaving that Target, despite failing to find a new unnecessary addition to our bedroom. I think it’s just a sign that we probably need to get out of the city more.

Sorry if that all sounded incredibly boring to you. BUT! I’m noticing a little pattern in my recount of this past weekend. And it’s that I think I’m a little basic. Is being considered basic still a relevant thing? Is it still an insult? Or are we all finally allowed to just be our normal Jonas Brothers-Dominmo’s Pizza-Vanilla Latte-Riverdale-Suburban Target loving selves?! I sure hope so because I’m not changing and the new Jonas' Brothers album is excellent. Have I mentioned the Jonas Brothers enough in one blog post?

Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food
Matcha Beignets - Eat Cho Food

Anyways! I was recently talking to someone who said Matcha is considered basic and played out… what?! People have literally been drinking matcha for a thousand years… and only became majorly popular in 2014/2015. So I don’t think it’s going anywhere. Maybe it’s because Green Tea Lattes are so readily available in every Starbucks and Trader Joe’s makes Matcha flavored everything that we feel an over saturation of matcha things. To be honest though, I’m all for it. I’ve loved matcha forever and I’m still going to love it, even if it makes me basic.

Okay, basic rant over! There isn’t actually any matcha in the beignet dough. The matcha powder is mixed into powdered sugar to make the easiest and prettiest flavored sugar! You could use the matcha powdered sugar on so many things! Brownies, donuts, pies, cakes, churros! Endless options! I used the matcha powdered sugar to top these pillowy soft beignets. I’ve been wanting to try my hand at making beignets for the longest time because my Mom always brings them up whenever I’m home. “Maybe we should make beignets?”has been uttered so many times. I’ll have to finally make these with her when I’m home next month!

I briefly spent a few days in New Orleans many many years ago and remember how amazingly soft the beignets were and how you have to time your breathing with each bite. DON’T EXHALE MID BITE. I most likely had a cup of chicory coffee to sip on while enjoying them too! The recipe for these beignets are fairly traditional and based on this great Joy the Baker recipe. I halved the recipe because beignets are best eaten fresh and I didn’t want to temp myself with all that fried dough being so close to me. I also replace some of the flour with mochiko or glutinous rice flour! When I was testing the recipe, I had some mochiko flour sitting on the counter leftover from baking some mochi muffins and I was like, “why not?!” The result is a magically soft and fluffy dough with the most beautiful and slightly chewy texture. I was hooked. If you don’t have mochiko flour, don’t sweat it! You can just use 2 whole cups of all-purpose flour instead.

Gosh, just writing about these beignets make we wish I had a plate full of them and a warm matcha latte sitting next to me!

Thanks, Aiya Matcha for sponsoring this post!


Matcha Beignets

makes about 18 beignets

beignet materials:

3/4 teaspoons active dry yeast 
2 tbsp white sugar + 1 pinch
⅓ cup warm water
¼ cup whole milk
1 large egg
1 tablespoons melted unsalted butter
¼  teaspoon salt
1 ½ cup AP flour, plus more for dusting
½ cup mochiko flour
Vegetable oil, for greasing the bowl and deep-frying

matcha powdered sugar materials:

½ cup powdered sugar
1 tsp Aiya Culinary Grade Matcha Powder

steps:

  1. In the bowl of you your stand mixer fitted with a dough hook, add yeast, pinch of sugar, and warm water. Give it a quick stir and allow to sit for 5-10 minutes until foamy. In a separate bowl, whisk together milk, egg, butter, salt, and 2 tbsp of sugar. Add the milk mixture to the yeast. Stir the yeast mixture on low speed while gradually adding the flour and mochiko flour. Increase speed to medium and beat for 4-5 minutes, until the dough is smooth. Dough will still be a little sticky.

  2. Place dough in a lightly greased bowl. Toss dough ball in the oil so that it is completely coated. Cover the dough in plastic wrap or a damp paper towel. Allow dough to rest at room temperature for 2-3 hours or in the refrigerator overnight. Dough should double in size.

  3. Heat 1”-2” of oil in a heavy bottom pot or cast iron skillet over medium heat. 

  4. Dust a clean work surface with flour. Place dough on the surface and sprinkle a bit of flour over the dough so it doesn’t stick. Roll out the dough until it’s about ¼” thick. Cut into 2” square pieces.

  5. Once the oil is hot, at 360 degrees or test heat with a scrap piece of dough, fry the beignets in batches. Fry on one side for 60-90 seconds, until golden brown. Flip and fry the other side for another 60 seconds. Transfer beignets onto a wire rack set on a baking tray and allow to cool slightly. Repeat with remaining dough.

  6. Whisk/sift together powdered sugar and matcha powder. Dust the warm beignets with matcha powdered sugar and enjoy!