Tea and cream, Succon
By VicentaLakin
It's a very simple cream scaffold today, which can be used to consume light cream, condensed on the outside, soft on the inside, smelly on the inside, smelly on the air, and make tea snacks in the afternoon。
Recipe Recommendations
- medium-gluten flour 100 grams
- low-gluten flour 100 grams
- white granulated sugar 20 grams
- baking powder 4 grams
- light cream 200 grams
- matcha powder 4 grams
- egg yolk liquid appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Tea and cream, Succon
1
We'll start with 100 grams of mid-band flour, 100 grams of low-band flour, 20 grams of white sugar and 4 grams of powder, and we'll mix it together and split it evenly。
2
One takes 4 grams of powder and puts it in the other。
3
Add 4 grams of tea powder to the less powder。
4
Smash even。
5
Both powders were added to 100 grams of cream alone。
6
Smash it with chopsticks, then squeeze it with your hands。
7
Don't rub too much, just get in a band, and don't get sprained。
8
It's the same as the tea noodle。
9
Put the tea smelt on the silica。
10
A thin piece with a cane lightly pressed to 1 cm - 1.5 cm thick。
11
Cut out the shape with a mold, put it on the grill, rub the rest, and continue to cut the shape thin。
12
Brush a yolk on the surface。
13
The oven is preheated at 180°C and baked for about 20-25 minutes。
14
I'LL FINISH THE O
15
It's so simple that it can be used to consume light cream。
16
It's delicious, it's not boring. It's a tea snack。
17
The outer, the inner soft。Tea and cream, Succon Make Tips
1. The temperature of the oven varies from one home to another and can be fine-tuned to the circumstances. 2. Don ' t rub the noodles too much to prevent the cramps and affect the taste。