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CLASSIC MATCHA SHORTBREAD COOKIES

MASAK - MASAK
B.I.G
x
NIKO NEKO


"I’ve learnt culinary arts at UiTM Penang and undergone industrial training. I had practiced the arts of culinary through rigid training . It has been physically and mentally strangling but I realized I am very passionate about cooking and I am excited to learn more .  I enjoy best when I’m working and interacting with customers as they open up opportunities and room for improvement. I also value the customers’ opinions .  I became an instructor for Masak-Masak and have loved it ever since."

Syaza Qistina

Masak-Masak Instructor cum R&D Executive

For MASAK-MASAK class schedule, visit website: big.com.my/masak-masak/



Interview with Chef Qistina of MASAK-MASAK B.I.G


The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.

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How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

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Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.

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What do you think of YURI / Matcha? How does YURI / Matcha work with your pastries?

It is one of the best matcha powder that I’ve ever work with. The fine texture blends easily in my baking goods. In addition to that, the strong flavor and the vibrant colour made the pastries looks so good and tempting to eat!

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Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.

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The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.


How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

Image
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Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.


What do you think of YURI / Matcha? How does YURI / Matcha work with you pastries?

It is one of the best matcha powder that I’ve ever work with. The fine texture blend easily in my baking goods. In addition to that,  the strong flavor and the vibrant color made the pastries looks so good and tempting to eat!

Image
Image

Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.



Recipe

Classic Matcha Shortbread Cookies

by Masak-Masak, B.I.G



Prep Time: 10 minutes
Baking Time: 20 minutes
Yield: 20 pieces



Ingredients

227 g unsalted butter, softened
½ cup icing sugar, sifted
2 cups all-purpose flour 
½ tsp fine salt
2 tbsp YURI /  Matcha Powder
½ cup caster sugar



Method To Assemble

  1. Preheat oven to 150°C and prepare a baking tray lined with parchment paper.
  2. In a mixer, cream butter and sifted icing sugar until pale, for about 3 minutes.
  3. Add in all-purpose flour, salt, and YURI / Matcha Powder. Continue mixing on low speed until the dough has come together.
  4. Transfer the dough on a flat working surface and roll it into a log. Wrap it with cling film or parchment paper and place it in the freezer for an hour.
  5. Using sharp knife, slice the dough into ½ cm thick and roll the edges into a bowl filled with caster sugar. Place it on baking tray and bake for 15 – 20 minutes until the edges is lightly brown. Transfer to a cooling rack and let it cool completely before serving or storing.



SHOP YURI / MATCHA POWDER HERE



YURI / MATCHA POWDER


Start Baking Your Classic Matcha Shortbread Cookies Today With YURI / Matcha Powder.


SHOP NOW

Start Baking Your Classic Matcha Shortbread Cookies Today With YURI / Matcha Powder.


SHOP NOW