Posts tagged matcha
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!

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!

Matcha (sorta) Pineapple Buns
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha (sorta) Pineapple Buns
Matcha (sorta) Pineapple Buns
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun

Hello, 2019! Happy New Year!! I hope you went to bed as early as you wanted and didn’t have to stand outside in the cold or rain waiting for fireworks or a ball to drop. We celebrated the New Year twice technically, because we were flying from Cleveland to San Francisco when the clock struck midnight (EST). So I blew Reuben a kiss from my crammed middle seat because he fell victim to the cold floating around my family and I’m trying my hardest to not succumb to the germs too. We unwillingly celebrated the New Year again in our apartment, hangry (thank god for delivery sushi though!) and definitely grumpy from flying. But we were so thankful to be back home and in our cozy bed again! This isn’t too far from my ideal NYE though, if you take out the hangry-ness. My ideal NYE is at home, watching a movie with my family instead of a celebrity filled countdown. Maybe I’ll take a glass of sparkling cider and some cheese and crackers.

Reuben and I got to spend a nice long holiday week in Cleveland and it was so dang pleasant. We gained about 143929491 pounds but it was worth it. Staying at my parents’ house is sort of magical. I sleep so much, there is always a new movie to watch, and somehow there is always freshly made egg rolls. Thanks, Mom! Christmas is the one holiday out of the year that I always go home and try to stay for as long as possible. Throughout the rest of the year, I get a few longish or super short weekends to get some time to see my brother and parents. Maybe a few aunts, uncles, cousins, and grandma sightings too! So getting a whole week at home with the fam is the best Christmas present. Sorry, was that too corny?

The last few times I’ve been home, I’ve gotten into the habit of making Pineapple Buns or Bo Lo Bao. They are a huge family favorite at Chinese bakeries! We all love them. Especially my dad and grandma. Pineapple Buns don’t actually have any pineapple in them. They get their name from the crisscross pattern formed on the topping, which resembles a pineapple. The bun is a super fluffy and slightly sweet milk bread topped with a crisp cookie like topping. I would experiment on the recipe every single time I was home because no matter how they turned out my family would eat them instantly. Plus I Ioved having a family full of taste testers available!

The goals of my experimentation were:

1. Super fluffy and light milk bread.

2. A cookie topping that would actually hold a definite pattern.

Achieving goal number 2 was a lot harder than I thought. The topping on a classic pineapple bun sort of naturally cracks and becomes a super flakey cookie. It doesn’t quite hold the score patterns as cleanly as I want them to. But! When Reuben and I went to Mexico City this past summer, I discovered the Concha! I tried a few different ones for research purposes (obviously) and realized that they were remarkably similar to pineapple buns. I found the bread to be a little drier and not as rich and doughy, but the cookie topping was similar in flavor and texture. The patterns on all the conchas were so clean and defined! The recipes for concha topping and pineapple bun topping is pretty similar. The only difference I found was the use of powdered sugar instead of caster sugar, which allows the topping to retain it’s form a lot better. So I inserted the (sorta) into the recipe name because these buns are like if a Pineapple Bun and a Concha had a beautiful and delicious hybrid baby bun!

The end result after a year of experimenting is the lightest and tastiest milk bread with an addicting cookie topping! If you haven’t had a warm pineapple bun just out of the oven with some butter and honey, then you are missing out on one of the best things in life EVER! Oooh I bet a drizzle of condensed milk would be amazing too! Don’t forget to make yourself a cup of milk tea while you’re at it!


Matcha (sorta) Pineapple Buns

makes 16 buns

milk bread materials:

2/3 cup heavy cream
1 cup milk
1 egg
1/3 cup white sugar
1/3 cup cornstarch
2 cups all purpose flour
2 cups bread flour
1 package of instant yeast (2 1/4 tsp)
1 tsp salt

topping materials:

1 1/4 cup all purpose flour
1/4 cup dry milk powder
1 tsp matcha powder
1/2 cup vegetable shortening
3/4 cup powdered sugar
1/2 tsp baking powder
1/4 tsp salt
1 egg yolk
2 tbsp milk

steps:

  1. Combine heavy cream, milk, egg, sugar, cornstarch, flours, yeast, and salt in the bowl of your standmixer fitted with a dough hook. Mix at medium speed (speed setting 4 for KitchenAid) for 15 minutes until a smooth and slightly sticky dough is formed. Stop to scrape down the sides every few minutes. Once dough is form, place in a large bowl lightly greased with oil. Cover with a damp kitchen towel and allow to rest in a warm place for 90 minutes. The dough will grow 1.5x from its original size.

  2. Scrape out the dough onto a lightly floured surface and knead for 2 minutes. Divide the dough into 16 equal pieces and roll into smooth little dough balls. Place dough balls on baking trays lined with parchment paper. 8 dough balls fit on a standard baking tray. Cover trays with a damp kitchen towel and allow to rest for another 45 minutes.

  3. Preheat oven to 350 degrees.

  4. Make topping by combining flour, dry milk powder, matcha powder, shortening, powdered sugar, baking powder, salt, egg yolk, and milk in the bowl of a standmixer fitted with a paddle attachment. Mix on low speed for 1 minute. Dough will still be slightly crumbly. Knead together with you hands until dough is smooth and combined. Set aside until ready to use.

  5. Once the dough has rested for the second time, roll out the topping on a lightly floured surface until it is about 1/8” thick. Cut out 16 2.5” - 3” circles using a cutter. Use an offset spatula or bench scraper to lift the dough rounds up if they stick. Place rounds on top of the dough balls and lightly score the tops.

  6. Bake buns for 15-17 minutes until buns are slightly golden. Remove from oven and allow buns to cool on a wire rack. Enjoy warm or completely cooled.

baking notes:

  1. In the photos you’ll notice that I marbled a plain dough with matcha dough. I did this in an attempt to make the buns look more pineapple like. The marbling is unnecessary because the colors are not as defined after baking. So just mix in the matcha into the entire dough.

  2. These buns are relatively small-medium sized. If you prefer larger buns just divide the dough into 12 instead.