Red tea finger cookies
By VicentaLakin
Finger crackers, a cute and cute cookie, which is essential for the production of tiramisu. It's a replica of traditional finger crackers, with a red tea powder of fragrance. It's unique. It's really good. I'll make some cookies for my mom and dad The walnut coconuts are the first, the cookies are the second, and they're all good in common! One round, one bag, one 190-degree mid-level fire for about 15 minutes
Recipe Recommendations
- egg yolk of 2
- fine sugar 30g
- egg white of 2
- low-gluten flour 60g
- black tea leaves 6G
- vanilla extract appropriate amount
- Black tea leaves sprinkled on the surface 6G
- powdered sugar appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Red tea finger cookies
1
The yolk with the fine sugar is a little bit broad. White
2
Add vanilla and mix it evenly
3
The egg purifiers and the sugars are in a state of rigid bubbles
4
Take the appropriate amount of cream mixed with the material in 2 and mix the remaining cream mixed with yellow and white cross-blue marble
5
Spill mixed, low-banded flour tea on the surface, gently flipping to invisible powder, filling in a bouquet, squeezing out the face
6
On the face of the paste, a thin powder of sugar
7
Red tea and tea on sugar powder
8
Once the sugar powder melts, it spreads again thick sugar powder
9
In the preheat 190° oven, baked for about 15 minutes, then carefully observe the colour, baked cookies, with the baked paper, and cool them on the cooler shelf and then take them off。Red tea finger cookies Make Tips
*For the black tea, select tea powder with a strong aroma; you can use 2g brewing tea bags
*Pay special attention with the egg-separated whipped batter: do not overmix. If the batter slides off, it indicates failure
*You can draw three equally divided rows on the baking sheet parchment paper in advance to facilitate piping batter of uniform size
*Piping the batter: Hold the piping tip at a 45° angle and suspend it above the parchment paper. Squeeze out batter the same width as the tip, as if letting it drip
*The powdered sugar melted on the surface of the batter makes the shell of the finished product harder and crisper
*The surface dusted with powdered sugar has a unique texture; after baking in this state, the bottom of the finger biscuits becomes very hard and can be easily removed