Matcha Tea Milk Snowball Cookies Using Vegetable Oil
Matcha Tea Milk Snowball Cookies Using Vegetable Oil

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, matcha tea milk snowball cookies using vegetable oil. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Matcha Tea Milk Snowball Cookies Using Vegetable Oil is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Matcha Tea Milk Snowball Cookies Using Vegetable Oil is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook matcha tea milk snowball cookies using vegetable oil using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Tea Milk Snowball Cookies Using Vegetable Oil:
  1. Prepare 150 grams ☆Cake flour
  2. Make ready 50 grams ☆White sugar
  3. Make ready 10 grams Matcha
  4. Get 20 grams ☆Creaming powders
  5. Prepare 65 grams Vegetable oil (I used canola oil)
  6. Get 1 few drops Vanilla oil (optional)
  7. Take 2 to 3 tablespoons Powdered sugar for finishing
Steps to make Matcha Tea Milk Snowball Cookies Using Vegetable Oil:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When they are completely cool, cover with powdered sugar using a plastic bag then they're done.
  6. I used vegetable creaming powders (because it's cheap). Using skim milk wouldn't be a problem too.
  7. 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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