I'm a fan of tea
By VicentaLakin
Today, a cup of tea-skinned mini-loves are woven in the mouth. A moment after the bite, the internal fluids flow quickly, and the bitter sweetness of the tea dances in its mouth, as a beautiful melody that awakens all the senses of the taste bud。
Recipe Recommendations
- low-gluten flour 60 grams
- matcha powder 5 grams
- powdered sugar 20 grams
- milk powder 5 grams
- salt 1 gram
- unsalted butter 45 grams
- egg liquid 15 grams
- milk 120 grams
- egg yolk of 2
- white granulated sugar 30 grams
- sweetening
- baking
- several hours
- senior
Steps for I'm a fan of tea
1
60 grams of low-banded flour, 5 grams of tea powder, 20 grams of sugar powder, 5 grams of milk powder, 1 gram of salt, sifting。
2
Refrigerated salt-free butter of 45 grams, cut in small pieces early and put directly into the powder。
3
Wear gloves and weave evenly into small particles。
4
Note: If butter is too soft, shaving can be accompanied by small particles。
5
Add 15 grams of egg fluid。
6
Scratch them slowly。
7
Put the mask on the bag, flatten the spot and freeze the spare for 1-2 hours。
8
We make kashda sauce in cold noodles, with 120 grams of milk heated to 70-80 degrees C, half of which is added to tea powdered with 4 kri, mixed to melt the tea completely。
9
And pour all the tea into the milk and mix it evenly。
10
Two yolk, 30 g white sugar, evenly mixed。
11
Add ten grams of low-banded flour, and continue to mix。
12
Smuggle to smooth。
13
Pour a bit of tea and milk into the yolk and mix it evenly。
14
And it's all back in the tea and milk。
15
The fire is slowly boiling, and it keeps mixing。
16
Boiled to a little sticky and then out of the fire。
17
Add 20 grams of salt-free butter while it's hot。
18
Continue to mix all the butter in。
19
Put the carthada sauce in the basin, cover the surface and freeze it for an hour。
20
The tea noodles were removed in 12 groups。
21
Round it up。
22
The head of the scepter is covered with skin film, which is designed to protect it from adhesiveness。
23
Squeeze from the middle, squeeze out the shells。
24
At the bottom, put some gas holes in the fork to prevent the drums from roasting。
25
The oven 170°C is preheated to temperature and placed in a roast for 14-16 minutes。
26
Skin is baked out, completely cool。
27
Take out the tea and kashda sauce and send it to smooth silk
28
Squeeze the tea and kashda sauce into the skin and freeze it for an hour。
29
I'M GOING TO FINISH THE O
30
It's as if it's a fine velvet jewel with sweet mystery and delicious temptation。
31
Every mouth is a close touch with tea
32
It brings a double enjoyment of taste and soul。
33
The inside of the heart is flowing quickly, and the sweetness of the tea is dancing in the mouth
34
Like a beautiful melody that awakens all the senses of taste buds。I'm a fan of tea Make Tips
1. Use of fluids may increase or decrease according to individual population tastes, ensuring that the skin is not overfilled. 2. In the course of the roasting process, be careful to keep track of the time so as not to burn the skin. 3. The timing and temperature of the roasting process shall be adjusted to the individual oven performance to ensure that the skin is sore that the fluids flow out。