Black Tea Shortbread

Name: Black Tea Shortbread
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 142g Low-gluten flour; 100g Fermented butter; 38g Powdered sugar; 11g Egg liquid; 8g Broken black tea

by Monkey loves food_

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

In addition to cranberry biscuits, my favorite is this biscuits. They are crispy when they are just out of the oven and don't need to be cooled. Needless to say, they are crispy and delicious. They are so delicious that they can’t stop.

When making this biscuit, I put a lot of black tea in it, so the finished black tea has a particularly sultry aroma! After eating, the mouth and tongue will still have the fragrance of black tea. Friends who like black tea-flavored desserts are really worth trying this formula.

The most important thing is that this biscuit is very simple. It is to mix all the materials uniformly. Anyway, anyone who reads the recipe can easily learn it.

However, it should be reminded that black tea must be of better quality, and the butter in the formula is the same, because the taste of this biscuit is supported by these two ingredients. So if the materials you buy are not good, the taste of the finished product will certainly not be much better. The only thing you need to pay attention to is the heat of the oven when baking. Remember that the color of the surface of the biscuits should not be too dark, because this will also affect the taste of the biscuits!

Ingredients

Black Tea Shortbread

1. Pour the powdered sugar into a bowl of softened butter

2. After mixing with egg cream, beat until the color is slightly whitish

3. Add egg yolk liquid and mix well with egg extract.

4. Pour the low powder and crushed black tea into the basin. Low powder needs to be sieved in advance, then use a spatula to mix evenly

5. Just mix it until you can't see the dry powder. Don't over-mix

6. Pour the dough onto clean greased paper and form it into cylindrical rows. (Tips: It is recommended that before shaping the dough, put the dough in the refrigerator and refrigerate it for about half an hour, so that it is better to shape)

7. (Preheat the oven at 168 degrees) Slice the biscuits and place them on the baking tray

8. Finally sent to the middle of the oven. Bake for 20 minutes at 168 on the upper fire and 164 on the lower fire! (The temperature is for reference only. Because the temperature difference of each oven is different, please adjust the appropriate temperature to bake the biscuits according to the temperature difference of your own oven)