Tea sandwich
By VicentaLakin
The simple combination of tea cream and tea cookies, however, gives a different taste of fresh sweetness and bitterness in the mouth, completely masking the cream, can be replaced with cocoa and coffee powder, a formula that can be changed in every way
Recipe Recommendations
- butter 100g
- whole egg liquid 30g
- matcha powder 10g
- powdered sugar 40g
- low-gluten flour 150g
- milk powder 10g
- honey red bean 100g
- fine sugar 20g
- light cream 150g
- sweetening
- roast
- an hour
- simple
Steps for Tea sandwich
1
Soft butter pours into the basin and is mixed with sugar powder with razors。
2
The electric-pumper is able to release butter and sugar white, and the fluffy, electric-pumper slows down and slowly joins the whole egg fluid for full distribution and completes with low-banded flour and tea powder (sifting)。
3
Scratches were used to mix hands, and finally to rub hands forward so that the material could be better mixed。
4
The ovens were organized in 22 equivalents and preheated at 170 degrees and baked for 10-12 minutes。
5
The production of partially softened butter with tea cream added to the fine sugar and powdered tea mixed to the point where dry powder is distributed with an electric egg-pumper to the white and fluffy light cream that continues to flow at a low rate and slowly pours into the room temperature until it becomes thin cream。
6
The production of partially softened butter with tea cream added to the fine sugar and powdered tea mixed to the point where dry powder is distributed with an electric egg-pumper to the white and fluffy light cream that continues to flow at a low rate and slowly pours into the room temperature until it becomes thin cream。
7
Once assembled, you can eat better when you're in the freezer。