Black Tea Croissant Cakes
1.
Weigh the raw materials for later use.
2.
The walnuts are roasted at 150 degrees and let cool.
3.
Pound or chop finely.
4.
The butter is softened so that you can easily press a small pit, and pour in the caster sugar.
5.
If you don’t need a whisk, stir it with an eggbeater first, then beat at low speed until it becomes white and puffy.
6.
Add the egg liquid in batches, beating until it is completely absorbed the first time, and then add the next time.
7.
Add all the egg mixture and beat well.
8.
Sift in the mixed low-powder milk powder and mix well.
9.
Add almond powder, walnut powder and black tea powder.
10.
Cut and mix, press and mix well into a dough.
11.
Divide into small portions of 15 grams.
12.
Take a portion and roll it into a long strip with the pointed ends.
13.
Shaped into horns.
14.
Arrange one by one into the baking tray, leaving each space appropriately empty. (I use a non-stick baking tray, no greased paper. If yours is not, you should put a piece of greased paper on the biscuits.) The middle layer is about 175 degrees for about 25 minutes. Please adjust the temperature and time according to your own oven. Take out, simmer in the oven until warm or cold. If there are still unripe ones, lower the temperature and bake for a few more minutes.
15.
After cooling, sift a layer of powdered sugar, sealed and preserved, and eat as soon as possible. (I want to share a little experience here. In fact, the fresh-keeping bags we often use at hand are not well sealed. It is best to use the kind of self-sealing packaging bags for biscuits, which are much better than ordinary fresh-keeping bags.)
Tips:
Here is a little experience to share. The fresh-keeping bags we often use in hand are actually not well-sealed. It is best to use the kind of self-sealing packaging bags for biscuits, which are much better than ordinary fresh-keeping bags.
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