Cream of tea, butter, pretzels

1

One egg yolk, 15 grams of milk, evenly mixed。

2

Sifting of 45 grams of sugar powder, evenly in a granular form。

3

30 grams of melted salt-free butter to the point of even emulsion。

4

Sifting of 70 grams of low-banded flour, 6 grams of tea powder and 35 grams of milk powder。

5

Scratch the band。

6

Note: If the pasta is too wet, a few more grams of flour can be mixed。

7

Split the noodles into two pieces, each with two-and-three-mm thin sheets of oil paper。

8

Put the noodles in the freezer for about 10 minutes。

9

Take out the stylist, cut out the shape with the mold。

10

Put it on a high-temperature silica pad with a grid and then put a silica pad on it。

11

The oven is preheated to temperature at 160°C and baked for 12-14 minutes. Note: Watch the edges for the last two minutes. If the edges of the cookies are nuanced, they can be taken out。

12

Once removed, it is released until it is completely cooled and stored in order to maintain its fragile taste。

13

SCRATCH THE TEA, BUTTER, CAKES

14

The fragrance of butter and cream and the smell of bitter tea are intertwined。

15

Biscuit is so thin, milk and tea are scattered in their mouths that the taste buds experience a wonderful balance。

16

The choice of high-quality powdered tea and butter can add an elegant taste to the pretzel。

1. There will be differences in the water intake between branded flour and tea powder, with increases or decreases in flour usage of several grams, depending on the dry humidity of the flour. 2. The temperature of the oven varies, and attention needs to be paid to the last few minutes of the oven to prevent the roasting of cookies. 3. Increased or reduced tea powder in proportion to personal preferences and formulation requirements. Take care of the quality and colour of the powder and choose the powder that suits your taste. 4. When tea and flour are added, it is not appropriate to mix them too long in order not to overwrite the biscuits. 5. When formed, they shall be evenly divided and kept equal in size to ensure evenness in roasting. 6 After the baked plaque pretzels are removed, they are released until they are fully cooled and stored in order to maintain their flaccid taste。