Tea Shortbread
1.
Oolong tea is brewed with boiling water until the tea leaves are unfolded to make tea juice. Pick out the brewed tea leaves and drain the tea juice. In addition, 15 whole tea leaves are selected for use, and the rest are finely chopped.
2.
Add butter and powdered sugar and beat until evenly and finely, without having to beat it completely.
3.
After mixing low-gluten flour and almond flour, sift and add to the whipped butter, then add the egg yolk, and stir evenly with a whisk irregularly.
4.
Add the chopped tea powder, continue to stir evenly, and mix into a dough. (A trace amount of tea juice can be added appropriately according to the thickness of the dough)
5.
Divide the dough into small balls of 25g each, knead them one by one and place them on a baking pan lined with baking oil paper, and then press them into round cake embryos with a diameter of 5 cm, and a piece of soaked tea leaves is attached to the surface of each cake embryo.
6.
After the oven is preheated, move the baking tray into the oven and bake at 160 degrees for about 20 minutes. (Be sure to adjust the time appropriately according to the temperature of your own oven, especially when you bake it, you must stare at the oven in order to take it out in time.)
Tips:
1. The amount of tea can be adjusted according to personal taste, or can be replaced with black tea or green tea.
2. The baked biscuits are very soft, and the action should be light when taking them.
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