Extra Strong Black Tea with Crisp Topping Feinanxue
1.
Mix almond flour, low-gluten flour, baking powder, and black tea powder together.
2.
Sieved
3.
Add powdered sugar to the egg whites.
4.
Put the fermented butter in the milk pan, and bring the gas to a boil over medium and low heat.
5.
Boil until dark brown and turn off the heat.
6.
Sit immediately in a basin of cold water to cool down.
7.
Sit the egg whites and powdered sugar in warm water and use a whisk to disperse them. Do not beat them and keep the temperature warm.
8.
Pour the beaten egg liquid into the flour.
9.
Hand pump and stir to a fine, smooth, and fluid state.
10.
The coked butter is sieved to remove any residue.
11.
Sifted coked butter.
12.
Pour the charred butter into the batter and continue to stir until the batter completely absorbs the butter.
13.
The state after being evenly stirred.
14.
Brush a layer of softened butter, sift a layer of flour, and put it in the refrigerator for a while.
15.
Pour the batter into the piping bag, clamp and seal with a clamp, and refrigerate for at least one hour.
16.
Squeeze the batter into the mold 8 minutes full.
17.
Sprinkle with crumbs, which are 35 grams of low powder, 20 grams of powdered sugar, and 20 grams of butter.
18.
Preheat the oven at 170 degrees and bake for 15 to 20 minutes,
19.
The rip is what I like.
20.
Internal organization.
Tips:
Note ⚠️First, be sure to watch the coked butter when boiling, turn off the heat immediately when it turns brown, and don’t cook it. Second, the egg whites do not need to be beaten, just break up. Third, the mixed batter must be kept in the refrigerator for more than an hour, otherwise the taste and finished product will have an impact.
