The Unbelievably Crisp Black Tea Shortbread-raisin Earl Grey Black Tea Shortbread

Name: The Unbelievably Crisp Black Tea Shortbread-raisin Earl Grey Black Tea Shortbread
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 1/8 teaspoon baking soda; 1.5g Baking powder; 60g butter; 30g Whole egg liquid; 35g Caster sugar; 24g raisin; 1/2 pack Earl Grey Tea Bag

by Xiaoxiao~

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A super recommended afternoon tea snack, with a hint of black tea smell...
What the original recipe needs is muffin powder, which is not available at home. I checked on the Internet and found that muffin powder is low-gluten flour, sugar, baking powder, soda powder, milk powder, spices, and salt. . . The mixture of other ingredients is a kind of ready-mixed powder, I will replace it with low-powder, and add a little soda and baking powder. "

Ingredients

100g Low Powder
1/8 teaspoon Baking Soda
1.5g Baking Powder
60g Butter
30g Whole Egg Liquid
35g Caster Sugar
24g Raisin
1/2 pack Earl Grey Tea Bag

The Unbelievably Crisp Black Tea Shortbread-raisin Earl Grey Black Tea Shortbread

1. Prepare materials. The butter is softened at room temperature; the low powder, soda powder and baking powder are sifted together; the raisins are cut into small pieces; the tea bag is torn apart and set aside.

The Unbelievably Crisp Black Tea Shortbread-raisin Earl Grey Black Tea Shortbread recipe

2. The butter is softened at room temperature to the extent that your fingers can press the mark; beat it into a creamy shape with a whisk.

3. Add granulated sugar and stir until it becomes white and even.

4. Add the egg liquid in portions, stirring well each time, and add the egg liquid after it is absorbed.

5. Add the black tea bag and stir well.

6. Sift the powder in 2 times, press with a spatula, and mix into a dough.

7. Add chopped raisins.

8. After mixing the dough evenly, seal it with plastic wrap and refrigerate for 30 minutes to facilitate shaping.

9. After refrigerating the dough, knead it into a 10 g round shape; place it in a baking tray and press it slightly. Middle and upper layer, 160 degrees, about 18 minutes, the surface is golden.