1. The yolk of the egg is separated from the egg white. The bowl containing the egg white should be water-free and oil-free, otherwise it will be difficult to beat; use an electric whisk to fully beat the egg whites, and pour in the powdered sugar when there are thick bubbles; then continue to beat until the egg whites are present. Fine and foamy, it can be hung on the whisk without falling down
2. Then stir the egg yolk a little, pour it into the whipped egg whites, and mix well; then sift in the low-gluten flour, unpack the black tea bag, and pour in the powdered tea. If there is no black tea bag, use a wall breaker or dry grinder to break the black tea for use; stir evenly with a spatula; then pour it into a piping bag; then put it in the refrigerator for 40 minutes, so that it will squeeze the dough. Well set
3. After refrigerating, squeeze it onto a baking sheet lined with greased paper. I squeezed it into a finger biscuits, you can squeeze it into other shapes; then the oven is 180 degrees, put on the middle layer, and bake on the top and bottom for 15 minutes, and you can see the surface. You can take it out once it's colored. Because everyone’s oven temperature is different, don’t bake it
4. This batter will expand during baking, and it will collapse when it is cold out of the pan. Take it when it’s not hot, or it won’t stick to the bottom.
5. Keep it tightly sealed when not eating, otherwise the taste will be inferior
Tips:Two long words:
1. The cake is soft when eaten while it is hot. Keep it tightly sealed when not eating, otherwise the taste will be inferior
2. It is a bit similar to the bagged apricot egg biscuits we buy in the supermarket, but because it has no oil or additives, flavors, etc., it is not so sweet and crisp. But because of the black tea powder, it has a different flavor
