Pistachio Matcha Cheesecake Cookies | Silent Baking, ASMR

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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Yield: 14 cookies
Matcha Cheesecake FIlling
125g (4 oz) cream cheese, room temperature
3.5g (1-3/4 tsp.) matcha
40g (1/3 cup) icing sugar
3g (1/2 tsp.) vanilla
In a medium mixing bowl, beat cream cheese untill smooth.
Sift matcha and icing sugar into cream cheese. Beat until smooth.
Add vanilla, beat until smooth.
Press with a spatula to remove larger air bubbles (optional).
Pipe with a piping bag or spoon into 14 equal portions.
Freeze until firmer, at least 60 minutes..
Pistachio Cookie Dough
80g (1/4 + 1/3 cup) pistachio, toasted (or 80g/1/3 cup pistachio butter)
175g (1-1/3 cup) all purpose flour
0.75g (1/8 tsp.) salt
5g (1-1/4 tsp.) baking powder
10g (1-1/3 tbsp.) cornstarch
113g (1/2 cup) unsalted butter, softened
75g (1/4 cup + 2 tbsp.) brown sugar
50g (1/4 cup) white sugar
1 large egg
5g (1 tsp.) vanilla
105g (3/4 cup) pistachio, toasted
Extra chopped pistachios for garnish (optional)
To make pistachio butter - blend 80g (1/4 + 1/3 cup) toasted pistachios until smooth. Skip this step if using premade pistachio butter.
Chop the 105g (3/4 cup) pistachios into small pieces. Set aside.
In a medium bowl: mix flour, cornstarch, salt and baking powder until combined. Set aside.
In a large bowl: with an electric mixer, cream butter, brown sugar and white sugar until light and fluffy.
Add egg, vanilla and pistachio butter. Beat until smooth.
Mix by hand the flour mixture in 2 additions until combined. Don’t overmix!
Fold in chopped pistachios, mix until evenly combined.
Chill 45 mins.
Divide cookie dough into 14 even pieces. (optional: use a scale for even portions)
Remove the firm matcha filling.
Wrap each matcha piece with a portion of cookie dough - see video.
Place on a lined baking sheet. Ensure there is enough space for spreading.
Chill 15-20 mins before baking to reduce spread.
Bake in a preheated 350F oven 8-12 mins or until edges just begin to turn slightly brown.
Cool completely before eating.
Storage: store inside an airtight container in the fridge.

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