Earl Grey Milk Tea Cookies

Earl Grey Milk Tea Cookies

1. First, put the unsalted butter in a container and melt it a little. The pot I use is always used for the next mixing, and the microwave can be used for 1 minute.

2. Use a whisk to stir the melted butter and powdered sugar until fluffy, and the color of the butter becomes lighter. During stirring, always keeping one direction will be more conducive to whisking. When the butter enters the middle part of the whisk, light it on the side of the mixing bowl. Just tap it.

3. Earl Grey milk tea can be prepared at this time too. The unique and recognizable aroma of Earl Grey tea will still radiate charm after baking. The quality and cost-effectiveness of home-made materials are very important to individuals when choosing. Heat the milk in the milk pan, and turn off the fire source when there are bubbles on the edge of the milk for a while. The boiling milk will produce solid protein that is not conducive to the absorption of the body. Throw 2 grams of tea bags per packet directly into the milk and cover them for a while.

4. Take a fresh egg and take the yolk. S has a painful egg white separator, which is not very efficient. I need to spend water to clean it afterwards. I think I will send it away next time on my children’s birthday. After mashing the egg yolks, add the butter mixture two or three times as before. As for the remaining egg whites, you can cook them in addition to egg white biscuits, and it is not impossible to throw them away generously.

5. Add the cold earl grey milk tea to the mixed butter. The following is an optional step. Open a tea bag and add a small amount of earl grey tea leaves to the butter. After adding the tea leaves, the biscuits will have a richer aroma, and at the same time, people will feel kind and pleasing visually, such as S me. The well-mixed butter and milk tea means that no liquid can be seen in the mixture.

6. Now begin to weigh flour and almond flour. Some people like to do the preparation work together in the front. After weighing the various materials, they are in their respective preparation positions as soon as possible. Even if a camera suddenly appears on the spot, it is a dessert master on the spot, but S does not have a professional operating table, and various cups and plates. The dishes will only labor and I spend water to wash them, so I still take what I need without affecting the production, and there is no rush. After weighing the low-gluten flour, sift it directly into the mixing bowl. Almond flour does not need to be sieved. My double-layer flour sieve means that it cannot be sieved and will not affect the result.

7. The fully mixed materials are placed in the plastic film. If the mold is used to flatten it slightly, S’s own food does not need to be exquisite, and it is lazy to roll it into a long strip and put it in the refrigerator fresh layer. The time is half an hour to one. In an hour, the dough will harden.

8. There are many things you can do during the refrigeration time, clean and organize various utensils, and use hot water as much as possible. In the last 5 minutes of refrigeration, S preheated the oven to 190 degrees Celsius, up and down. And spread baking grease paper on the two baking trays and grills.

9. Take an appropriate amount of high-gluten flour as hand flour, and cut the dough into a suitable thickness with a knife on a small cutting board. Here, it is about 5 or 6 mm. If it is 4 mm, the baking time needs to be reduced appropriately. Under normal circumstances, the dough is still quite firm when it is cut, and the shape is basically kept in a simple round shape. Cut the small round biscuits a little bit more, and please pay attention to the distance between them. Although you can also break them after baking, if you are very concerned about the shape of the biscuits, it is better to leave a sufficient distance.

10. After the preheating is completed, put it in the baking tray, 190 degrees Celsius, and heat up and down for 12 minutes. At 8 or 9 minutes, the scent of the biscuits is already very strong. When the surface of the biscuits turns golden yellow, the baking time will be different. The Chinese nation is a nation that does not stick to recipes and is flexible. Maneuvering is to praise us.

11. Putting on a shelf will be more conducive to cooling the biscuits. After letting cool, find an airtight jar and put it in.