Pour tea and cream balls
By VicentaLakin
The greenness of the tea, and the fragrance of the bitter tea that is characteristic of it, bring us spring. The cream ball is covered with a cup of tea and sugar, as if it were a charming veil, and it adds a little bit of romantic and fresh。
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for Pour tea and cream balls
1
Get everything ready
2
Low-banded powder, corn starch, 10 grams of tea powder
3
25 grams of sugar powder, 3 grams of tea powder evenly, overscreened
4
Soften the butter. Press your finger. There's a small pit
5
Add 60 grams of sugar powder
6
We'll mix sugar powder with butter with a razor
7
After a smooth slide with an electric omelet, join the yolk and continue with the electric omelet. Fire
8
Butter is a feather
9
Sift mixed powder into butter paste
10
Scratch it evenly. Dry powder particles
11
Taking about 15 grams of paste, rubbing it with your hands and putting it in a non-coat dish; the oven starts preheating 150 degrees
12
Put it in the middle of a preheated oven, up and down, 150 degrees, 15-20 minutes
13
Out of the oven, you can eat directly when you're cold, or you can sift tea powder on a cream ball
14
The smell of spring
15
A light smell of teaPour tea and cream balls Make Tips
Butterballs should not be too big, be as round as possible, be ready and look good; last sugar powder can be sifted or unsifted; the timing and temperature of the roast should be adjusted by the oven at home。