Black Tea Shortbread (the Practice of Shortbread)
1.
Prepare the materials
2.
If your black tea industry has relatively large particles, you can use a grinder, rolling pin, etc. to grind it
3.
After the butter has softened at room temperature until you can poke your fingers, use an electric whisk to stir a little
4.
Then add powdered sugar, stir evenly with an electric whisk until the color is slightly whitish and the volume swells
5.
The butter after mixing is like this
6.
Then add the beaten egg yolk in two batches, stir evenly with an electric whisk until the color becomes white and the volume expands
7.
Then add low-gluten flour and ground tea
8.
Stir it evenly with a spatula, then take it out and put it on the silicone mat and knead it into a dough
9.
Divide the dough into two parts, knead it into a cylindrical shape, wrap the dough in plastic wrap, and freeze it in the refrigerator for half an hour
10.
Preheat the oven at 180° for 10 minutes, then take out the frozen dough and cut it into round pieces of the same thickness with a knife
11.
Arrange neatly in the baking tray (not non-stick baking tray, it is recommended to spread grease paper first)
12.
Baking: up and down fire mode, 180 degrees, bake for 15-20 minutes, until the shortbread is slightly browned
13.
You can enjoy it after cooling down after baking
Tips:
1. Whip the butter well and stir well when mixing it with flour
2. The baking time and temperature are for reference only, adjust according to your own oven situation
3. Pay attention to the color change of the shortbread when baking, until the shortbread is slightly browned.
4. Because the absorption capacity of each type of flour is different, if you need it when kneading the dough, you can add flour according to your own situation
5. Black tea will directly affect the taste of biscuits, so it is recommended to use good black tea leaves.
6. Oven: TO5438
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