Black Tea Shortbread
1.
Soften the butter and stir slightly with a whisk; pour in the caster sugar and continue to beat with a manual whisk until the color becomes white and the volume becomes larger; add the egg yolk and continue to beat with a whisk until it is completely absorbed
2.
Sift in low powder, add black tea powder; mix well with a spatula, knead into a ball; roll the kneaded dough into a strip, roll it with plastic wrap and freeze it in the refrigerator until hard
3.
Take out the frozen dough, roll it with sugar; cut into 1 cm thick slices with a knife, and arrange in a baking tray; put it in a 180-degree preheated oven, and bake the middle layer on the upper and lower heat for 15-20 minutes
Tips:
1. It is difficult to soften butter when it is cold. You can cut the butter into small pieces, put it in a container, and then heat it for a while on the induction cooker. When the butter is half melted, remove it and stir it with a manual whisk.
Use the remaining temperature to completely soften the butter; in addition, you can directly melt the container with the butter in warm water, then put it in the refrigerator to cool down, and take it out before it solidifies.
2. The size of the biscuits should be as consistent as possible, the thickness is average and the shape is similar, and the temperature and the quality of the finished product can be better controlled during baking;
3. Arrange the dough into the baking tray, leave a proper distance, it will swell out during the baking process, to avoid the sticking of the biscuits;
4. The baking time is increased or decreased according to the actual situation, pay attention to observation, and the baking time can be out of the oven when it is colored to a suitable state.
