Tea Dakvatz
By VicentaLakin
Today, making a simple little dessert, wearing a tea, a dakwaz cookie, each of which can be unique, a microcosm road, adds a sense of taste and sight. And when you bite softly, the cookie's exterior is squeaky, the light fragrance of tea and cream, and sweet red bean sand, the multilayered taste, is released in your mouth. Whether it's a companion gift, a tea snack or a good meal when you relax, it'll satisfy you in your quest for delicious food。
Recipe Recommendations
- egg white 100 grams
- white granulated sugar 15 grams
- almond powder 55 grams
- low-gluten flour 30 grams
- powdered sugar 45 grams
- lemon juice 4 grams
- light cream 100 grams
- matcha powder 6 grams
- red bean paste appropriate amount
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Tea Dakvatz
1
Almond flour, 55 grams, low-banded flour, 30 grams, sugar powder, 45 grams。
2
It sifts out large particles。
3
100 grams of eggnog, 4 grams of lemonade, and put together a big fish eye。
4
White sugar, 30 grams, two-time additions, to elastic little hooks。
5
Add sifted powder。
6
Slice it to the surface。
7
Squeeze into the oven in the shape you like。
8
Spray a layer of sugar powder。
9
The oven 180°C preheats to temperature and is baked for 13-15 minutes。
10
Roast to get out of the cold。
11
6 grams of tea powder, 15 grams of white sugar, mixed first。
12
Light cream, 50 grams, slowly mixing。
13
The tea powder is completely melted。
14
Add the remaining 100 grams of light cream, send it to a more robust state and load it in a bouquet。
15
Squeeze tea and cream on a completely cool cookie, with a little red bean sand in the middle。
16
Just a piece of cake。
17
MOTIVATED DHAKWAZ, FINISH O
18
Each biscuit can be uniquely presented, with a microcosm of paths, adding a sense of taste and visual enjoyment。
19
Biscuits are thin, fragrances of tea cream, sweet red bean sand, multi-layered taste, released in the mouth。Tea Dakvatz Make Tips
The temperature of the ovens varies, with specific attention to the last few minutes of the cookie surface to prevent it from being too hot。