Tea cookies

1

Butter softens at room temperature and adds sugar powder

2

Manually mixed to non-observed sugar powder

3

Turn on the electric omelet and spread the butter to a lighter, larger size

4

Join the egg Qing

5

Make sure every time it's flat and flat, you'll have to wait until the egg is fully integrated with butter

6

Scan low-banded flour and tea powder

7

Combination

8

Put the pasta in the cookies and put in the proper mold

9

Pressing the gun, squeezing the face on the grill

10

It's in the middle of a preheated oven, 170 degrees, about 15 minutes

11

When you're out of the oven, it's sealed

1. Add sugar powder to the butter, which will be smoothed manually and then turn on electric mixes, thus avoiding the case of sugar powder flying; 2. Equation must be divided into one place, each time until it is fully integrated with butter before the next; 3. Equation should be warmed, and this time it will be used in the fridge, which I find not very effective; 4. It will be done without consideration of the water-sorting of tea powder, with drying of the face, with a flower rifle, with little effort to squeeze, which would be more difficult to reduce the amount of powder if it were to be squeezed with a bag