Chocolate and tea cookies
By VicentaLakin
Today, the cookies, the smell of milk, the slag of tea and cookies, the thick white chocolate, are perfect. It's easy to save money by doing as much as you want。
Recipe Recommendations
- unsalted butter 100 grams
- powdered sugar 25 grams
- whole egg liquid 36 grams
- low-gluten flour 70 grams
- corn starch 15 grams
- milk powder 30 grams
- matcha powder 6 grams
- white chocolate 50 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Chocolate and tea cookies
1
Room temperature softened 100 grams of salt-free butter, which was slightly smoothed with an egg-beater。
2
Scan 25 grams of sugar powder。
3
Continue to mix it with an eggbeater。
4
Thirty-six grams of full egg fluid, joined three times, evenly mixed。
5
Remember that you can't add egg fluid until you've been evenly mixed with an eggbeater。
6
70 grams of low-banded flour, 15 grams of corn starch, 30 grams of milk powder and 6 grams of tea powder, all mixed and even。
7
All powders are sifted in。
8
It's a mixed-and-pressure technique。
9
It's good to mix this hybrid state。
10
Put the pasta in a bouquet and grow the strips evenly。
11
The oven 160°C, 10 minutes pre-heat, about 10-13 minutes roast, and the last three minutes remember to add a dish to the upper level, which can effectively prevent the colouring of tea。
12
Boiled tea cookies, take out cold spares。
13
White chocolate, 50 grams, after shredding, thermal insulated water melts to silky state and is filled in a bouquet。
14
It tastes good if you eat it straight。
15
Squeeze the white chocolate sauce on the cookies, two cookies together。
16
CHOCOLATE WITH TEA AND COOKIES。
17
The smell of milk is so good, it's so bad
18
It's a sleaze of tea and cookies and a thick white chocolateChocolate and tea cookies Make Tips
The eggs are room-temperature eggs, the temperature of which, if frozen, would be lower and the butter would be lumped when mixed in。