【black Tea Finger Biscuits】

Name: 【black Tea Finger Biscuits】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 30g Caster sugar; 2 pcs Egg white; 60g Low-gluten flour; 6g Black tea leaves; Some Vanilla extract; 6g Sprinkle black tea leaves; Some Powdered sugar

by Flowered flower

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Finger biscuit, a cute and cute biscuit, it is indispensable for making tiramisu.

It is a modified version of the traditional finger biscuits, which is added with fragrant black tea powder.

The unique crunchy feel, the taste is really great!

After playing baking for half a year, I will make some biscuits when I go home during the Chinese New Year and bring them to mom and dad to taste!

Walnut-coconut shortbread is the first, and this biscuits is the second. They have in common that they are delicious!

One round piping mouth and one piping bag
The upper and lower fire at 190° is about 15 minutes."

Ingredients

【black Tea Finger Biscuits】

1. Add the egg yolks with caster sugar and beat until slightly white

2. Add vanilla extract, stir well and set aside

3. Beat the egg whites and fine sugar into a hard foaming state

4. Take an appropriate amount of egg white cream and mix with 2 ingredients, then mix the remaining egg white cream, and stir to form a yellow and white cross marble pattern

5. Sprinkle the mixed and sieved low-gluten noodle pink tea leaves on the surface, stir gently until no powder particles are visible, put it into a piping bag, and squeeze out the batter

6. On the surface of the batter, lightly sift a thin layer of powdered sugar

7. Rub black tea leaves and sprinkle on powdered sugar

8. After the powdered sugar has melted, sprinkle thick powdered sugar again

9. Preheat the oven at 190° and bake for about 15 minutes. In the later stage, you must carefully observe the coloring. After baking, take out the baked biscuits, together with the baking paper, and let them cool on the cooling rack, and then take them off after they are completely cooled.

Tips:
*For black tea, use powder with a strong aroma, and you can use a 2g tea bag for brewing.

*Special attention should be paid to the split egg batter, do not over-mix, if the batter appears to be slippery, it means it has failed

*Bake pan oil paper can draw three equally divided rows in advance, which is convenient for squeezing out even-size batter

*Squeeze the batter: The flower mouth is inclined at 45°, and it is suspended above the oil paper, like the batter dripping out, to squeeze out the batter of the same width as the flower mouth

*The powdered sugar melted on the surface of the batter can make the finished shell harder and more brittle

*The surface sprinkled with powdered sugar has a unique texture. The bottom of the finger biscuits after baking in this state becomes very hard.

Can be easily won