Cream and tea cookies
By VicentaLakin
Creamed with tea cookies, the taste of light cream mixed with the taste of tea is an excellent tea spot after noon。
Recipe Recommendations
- butter 130 grams
- light cream 90 grams
- low powder 190 grams
- fine sugar 70 grams
- salt a little
- matcha powder 10 grams
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Cream and tea cookies
1
(b) Full softening of the butter room at temperature, incorporating fine sugar, salt, and mixing with an egg-cutting machine into white
2
(b) Add light cream three times, each time evenling the light cream with the butter and then adding the next
3
(b) Smuggle evenly, with a complete mixture of light cream and butter
4
Sift in low-banded powder and powdered tea
5
(b) Balancing low powder, tea powder and butter, with dry powder made of cookies
6
(a) Picking up bouquets, filling the mouths (for 10 teeth) and then loading the cookies into the dish
7
The oven is preheated, 180 degrees, 15-20 minutes