1. After the cream is softened, cut into small cubes. Sift the powdered sugar, almond flour and low-gluten flour separately
2. After the milk is heated, put it in the tea leaves to steep for 3~5 minutes, then the brown color will appear, then let cool and set aside
3. Pour the cream and powdered sugar into a cooking bowl, and use a whisk to stir until the cream is white
4. Add the egg yolk and stir well
5. Add milk tea and mix well
6. Then add the sifted low-gluten flour and almond flour, and use a spatula to cut and mix until there is no dry powder.
7. Press it with your hands to form a dough until the dough is smooth, put it in a fresh-keeping bag, and refrigerate for about 30-60 minutes
8. At that time, take out the dough and roll it evenly to a certain thickness
9. After pressing out the shape with a mold
10. Use a fork to poke holes in the baking tray
11. Put it in the preheated baking tray and heat up and down 180 degrees for 20 minutes
12. After roasting, take it out and let cool
Tips:According to your own oven habits, increase or decrease the baking time~
