Milk Tea Crispy Biscuits

Name: Milk Tea Crispy Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Low-gluten flour; 140g Unsalted butter; 8g Caster sugar; 1/4 teaspoon Baking powder; 2 bags Black tea in bag; 2 tsp milk; 3g salt

by Peach

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like food books very much, and I enjoy them every time I read them.
This milk tea crispy biscuit is made according to the recipe in teacher Meng's biscuit book. It tastes crispy. In the words of my master, it has a very strong milk tea taste! "

Ingredients

240g Low-gluten Flour
140g Unsalted Butter
8g Caster Sugar
1/4 teaspoon Baking Powder
2 bags Black Tea In Bag
2 tsp Milk
3g Salt

Milk Tea Crispy Biscuits

1. 1. Cut open the black tea bag and pour the powdered black tea into a small bowl;

2. Add 2 teaspoons of milk and soak for 30 minutes;

3. Unsalted butter is softened at room temperature and beaten with an electric whisk until it turns white;

4. 4. Pour the soaked black tea and milk into the butter paste;

5. Stir well again;

6. 6. After mixing the low powder and baking powder evenly, sieve into the butter paste;

7. Stir evenly without dry powder;

8. Take a small piece of noodles and roll it into a ball with your hands;

9. Flatten the balls with your hands, put them in a baking tray, and then use a fork to press the pattern, preheat the oven, heat up to 180 degrees, and lower the heat to 150 degrees and bake for 25 minutes.