♪ ♪ Tea white chocolate ring cookies ♪
By VicentaLakin
This two-coloured cookie is especially for Christmas. The taste of sweet chocolate and fresh tea combined is delicious. A little bit of nuts on the cookies is brittle, while making the cookies more rich and layered. And then, of course, it's overrated. It's only justice to have good food in your face
Recipe Recommendations
- unsalted butter 150g
- powdered sugar 70g
- salt 1g
- light cream 40g
- egg liquid 30g
- low-gluten flour 120g
- high-gluten flour 80g
- matcha powder 12g
- white chocolate appropriate amount
- pistachio appropriate amount
- the cranberry appropriate amount
- almonds appropriate amount
- sweet fragrance
- baking
- three-quarters of an hour
- simple
Steps for ♪ ♪ Tea white chocolate ring cookies ♪
1
The material is ready for use, but the pre-oil room softened。2
Add sugar powder and salt to butter, and then, when properly modulated, e.g., e.g., e.g., e.g., to lighten the colours, and to lighten the body。3
They are mixed with scattered egg fluids, evenly mixed。4
The light cream is added in fractions, and the butter is mixed to the pine with a visible pattern。5
When the powder is mixed, sifted, added to the butter paste, cut evenly to dry powder, and the color is beautiful。6
The face is packed into a bouquet with a medium eight-dented bouquet, and the mid-empty ring shape is squeezed out of the tarp's grill。7
CARCARDED COUSSCO-750A SMART OVEN, CHOOSING THE HOT WIND MODE, 170 DEGREES PREHEATING, TWO COOKIES SPACED IN THE OVEN AND BAKED FOR 15-18 MINUTES。8
Watch the color of cookies, don't overdo them, and put them on the grill。9
Melting white chocolate from water, putting cooled cookies on the side of white chocolate, putting them on the net and then quickly decorating them with shredded cranberry。♪ ♪ Tea white chocolate ring cookies ♪ Make Tips
1. Butter should not be overstretched, otherwise the cookie shape may not be maintained. The ring shape of a cookie can be as big as it pleases and as thick as it can be to facilitate baking. When chocolate melts, cookies are quickly decorated, otherwise they are easily condensed and the behind decorations are not glued. 4. For reference purposes only, the temperature and time of the roasting may be adjusted to the size of the cookies, so that the drying may be properly changed up and down to the mid- and back-way stage in order to achieve a more perfect roasting, or with a slightly lower temperature, so as to keep the tea green。