1. Weigh the black tea powder packet according to the amount in the formula, and set aside
2. Add the icing sugar to the fully softened butter and stir it with a spatula until the icing sugar is not visible.
3. The manual whisk fully blows the butter until the color becomes lighter and presents the plump state of feathers. (This process can also be done with an electric whisk)
4. Add the egg yolk to the fully beaten butter, and continue to beat with a whisk until the egg yolk is completely melted into the butter.
5. Sift the low powder and black tea powder together and add to the whipped butter.
6. Stir the flour thoroughly into a dough shape.
7. Shape the dough into a cylindrical shape. When shaping the dough, if the dough is too soft, you can put it in the refrigerator for about 30 minutes before operating. It is shaped into a cylindrical shape and put in the refrigerator for more than 3 hours.
8. After the frozen cylindrical biscuits are taken out of the refrigerator, they are warmed for 15 minutes. The surface is covered with a little sugar and sliced.
9. The original recipe is put into a preheated 170℃ oven and bake for 15-20 minutes until the surface is browned, and then let it cool.
Tips:Tips:
1. The original party mentioned that "should be fully roasted to release the aroma of butter and black tea. But it should not be over-roasted. If the inside of the finished product is browned, there will be little butter aroma left."
2. Ordinary low-flour powder can also be used when making it, but I used the best ultra-fine Hokkaido low-flour from the Tomizawa store when I made it this time. The meticulousness of this flour is really the best I have ever seen, so the shortbread I tasted should be crispier than ordinary flour. I always believe that different raw materials can change the expressiveness of the finished product.
3. The temperature of the oven should be flexibly adjusted according to the situation of your own oven.
