♪ A little twirl of tea and sabre ♪
By VicentaLakin
it tastes like tea. it's the heart of many women. i am naturally no exception. as a “tip-paint control”, every time you see something on the outside with the word “tip-paint”, you can always stop and study and then buy it home. unfortunately, for the most part, the results are always disappointing. the beauty of the tea, i think, is its fresh colour and its taste. but the fragrance and sweetness of the products sold in the market have completely obscured that quality. if there is no other option, only the home oven can be used. this is a "punched tea and sabre cake" from weibo. at first sight, i liked it, it was a simple form, and it engraved that green in my mind. so he came home on the day and did it without hesitation. this cookie is really good. it's more cosmopolitan. it tastes like a little fragrance of tea, a scent of fermented butter, a scent of almond powder, a gradual layer at different levels, and a little bit of the fragrance that captures you. (the amount in the square can make four centimeters in diameter and about 13 centimeters of cookies)
Recipe Recommendations
- fermented butter 50g
- low-gluten flour 65g
- matcha powder 5g
- almond powder 25g
- egg liquid 8g
- powdered sugar 30g
- salt handful
- coarse granulated sugar a little
Steps for ♪ A little twirl of tea and sabre ♪
1
Prepare all the materials, with low-banded flour sifting 2-3 times
2
Cut the butter into small blocks and soften the room temperature
3
(b) Add sugar powder and salt, mix it with a manual omelet into a sugar powder soluble, white colour, a slight increase in size and a state of cream
4
Add egg fluid and continue to mix
5
The egg fluid is fully absorbed by butter. The two are evenly mixed
6
Sift in tea powder, evenly mixed
7
Sifting almond powder
8
(a) Continue mixing
9
(b) Sifting of low-banded flour
10
(b) Scratching the material to dry powder-free state by cutting the blade with stacking pressure
11
(b) Transfer the paste to the skin-covered membrane, when packaged and sent into the freezer lax, approximately half an hour to about an hour
12
(b) refrigerated face is taken out, forming a cylinder around 4 cm in diameter (or whatever you like), wrapped in paper and sent to the refrigerator to freeze to hard
13
the oven preheats 170 degrees. (b) the removal of cold and hard biscuits, the cutting of sharp knives into pieces of approximately 1 cm thick, and the placement of sugar particles on the edges of a piece of biscuits
14
It was then placed in a grill with oilpaper. There's some room between the two cookies and they'll swell during the roasting
15
After preheating, the oven is sent to the oven, the mid-level, up and down, 165 ~ 170 degrees, 13 ~ 15 minutes of bakery, and to the edge of the biscuit, with a slight yellowing, i.e., it is ready to go, and it is moved to the drying web, where it can be eaten or stored in seal。