Tea crackers
By VicentaLakin
In the past few years, more tea is being used in the processing industry, and as the traditional processing model of stone milling, which limits production on production equipment and is unable to satisfy the supply of tea, has led to the emergence of modern production techniques, such as machine grinding in lieu of stone mills, which have significantly increased production speed, reduced costs and brought tea as a luxury to the general public。
Recipe Recommendations
- low-gluten flour 180 grams
- butter 100 grams
- egg white 20 grams
- matcha powder 15 grams
- almond powder 15 grams
- fine sugar 65 grams
- baking powder 1/4 teaspoon
Steps for Tea crackers
1
Let's soften the butter room and get it out of the air
2
2-3 times with eggs and a mixer to even butter paste
3
Low-banded flour, powdered flour, almond powder, early mixing, and sifting into the butter cream paste
4
When you're even, you add sifted tea powder to the tea noodles
5
This cookie I picked was a wooden box mold, put the dough in a box, wrapped it in a film for about 30 minutes
6
Refrigerated noodles are taken out of the molds, cut into the size and thinness required with a knife, preheat the oven, prepare the saucer and line the cookies
7
The temperature is 160 degrees, the mid-level is 20 minutes, the fire is out, the remaining temperature is about 10 minutes
8
The temperature and time of the roast can be adjusted to the specifics of the ovenTea crackers Make Tips
Depending on the matcha powder, adjust the amount appropriately, adding more or less according to personal taste.