Tea cookies

1

butter called 130g。

2

white sugar and sugar powder 80g。

3

Butter with an egg-beater。

4

The egg fluid was added three times, with approximately two minutes to pass。

5

Send it to the sticky butter。

6

tea powder 20g。

7

low-banded flour 190g。

8

Add 6 and 7 to the well-drived butter, mix。

9

Smuggle into figure 9。

10

Put it on the oven and burn it, 190 degrees, 10 minutes。

11

Don't worry

12

Steps 1-6。

13

Steps 7-11。

Sugar powder reduces the expansion of the flour and helps to maintain the cookies; fine sugar can increase the casserole and soothing. With my home as its starting point, the supermarket to the south for 10 minutes was only green-packed Chen-ming flour, with nothing on it. Stuck up for 20 minutes, didn't buy. Back to the original point, 20 minutes north to the U.S.C. Supermarket, there was no green bag, only red, but there were four words on it, "high-banded flour" and blue-packed, three words on it, "rich-foul powder" and backsliding with my extensive cooking experience of almost 10 years: green should be low-banded flour. Listen to Cai's original, again. To the south, when the flour was carried to the hand, it suddenly came to mind that the protein content could be determined by looking at the formula on the bag. Low-banded flour protein content of less than 9 per cent, high-banded flour of more than 12 per cent and medium-band flour of 9 per cent-12 per cent. The baking was fun and the food was comfortable. Biscuit is the simplest, second best. The hardest part is a toast. Step by Step