Black Tea Finger Biscuits

Black Tea Finger Biscuits

1. The following are specific recipes and practices.
The recipe is as follows: 30g egg yolk; 30g fine sugar (added to egg yolk); 70g egg white; 30g fine sugar (added to egg white); 60g low-gluten flour; 5g black tea leaves; surface decoration-powdered sugar (appropriate amount), black tea leaves Crushed (appropriate amount); prepare black tea and tea leaves. Measure 5g of tea leaves. Crush the 5g black tea leaves used to make the biscuit batter, pound more, the more crushed the better. Separate the yolk and egg white of the egg, measure the weight separately, and put them in their clean mixing bowls.

2. Add fine sugar (30g) to the egg yolk and beat the egg yolk until it turns white with a whisk.
Note: Allow the sugar and egg yolk to mix thoroughly, and pass to a slightly whitish state.
Use an electric whisk to beat the egg whites and fine sugar (30g) to a firm meringue state.
Note: This process is to beat the egg whites to a dry foaming state (the blade of the whisk can be pulled up with a short sharp corner), and that's it.

3. Mix the egg yolk paste with the meringue and mix well.
Note: First take 1/3 of the meringue and egg yolk paste and mix evenly (by cutting and mixing), then add to the remaining 2/3 of the meringue, and mix and stir evenly (by turning and mixing).
Sift the low-gluten flour and ground black tea leaves (5g) together, put them into the mixture in the above step, and gently stir with a spatula until no particles are visible.
Note: Use the method of turning and mixing, just mix well. Don't over stir. If the batter is scooped up with a spatula after stirring, and the batter can continuously slide off the spatula, then it is a failure.

4. Look, the final batter is almost like this.
Put the appropriate flower mouth into the piping bag, and put the batter into the bag, and squeeze the shape of fingers on the baking tray. (It’s almost the shape of a finger, you don’t have to worry about how wide and long it is)
Note: The baking tray must be lined with greased paper, otherwise it will be difficult to take it off after a while. My non-stick bakeware is more difficult to take out, and grease paper is more convenient.
After squeezing the shape of the fingers, first sprinkle a thin layer of powdered sugar on the surface, and then knead some black tea leaves on the powdered sugar. Finally, after the powdered sugar has melted, sprinkle a layer of powdered sugar again.
Note: The purpose of this is to make the finished shell more crispy. If the surface of the finger biscuits batter is covered with a batter that has melted powdered sugar, the final shell will be hard and brittle. The purpose of sprinkling the second layer of powdered sugar is to make the final finger biscuits delicious and beautiful.
Preheat the oven to 190℃, middle layer, and bake it in about 10-12 minutes.
After taking out the oven and letting cool, you can enjoy it slowly!