Creiro
By VicentaLakin
Today, a fresh cup of tea-smelling Creiro, which combines the French-style Creiro approach with the Japanese tradition of tea-scraping, is not only attractive in appearance, but also unique in taste and aroma. Note: Because it's more sugary, one at a time is better. Don't be greedy。
Recipe Recommendations
- sweetening
- baking
- a day
- senior
Steps for Creiro
1
First, 150 grams of ordinary flour, 20 grams of tea powder, and 20 grams of corn starch are mixed, making tea powder easier to melt。
2
Milk 600 grams, salt-free butter 50 grams, slowly boiled to salt-free butter melt。
3
Add white sugar 200 grams and mix it to full white sugar。
4
Two eggs, one yolk, evenly mixed。
5
Milk is even while it's hot。
6
Sift in ready powder。
7
Smuggle to even colour。
8
Two times through the scaffolding remove unmelted large particles, making the face more silky。
9
15 grams of rum, evenly mixed。
10
The made pasta packs are covered with film and are frozen for 12-24 hours。
11
The face is frozen, it's taken out and evened。
12
Rewind more convenient containers。
13
Simulator brushed with salt-free butter。
14
And a layer of powder。
15
And shake off the extra flour。
16
Pour the pasta and fill it with nine points。
17
The oven 230°C is preheated to the temperature, which is prepared for 20 minutes first and 180°C for 50 minutes. Note: About 20 minutes of midway will float and can be taken out a few clicks, let it fall back, and then put back into the oven。
18
Boiled out, several shocks remove internal heat and easy demolition, and demolition。
19
Totally cool it off。
20
I'LL FINISH THE O
21
It's a unique appearance, a deep taste of tea。
22
The skin is thick and soft, and the softness of the skin is instantaneous in the mouth。
23
The fragrance of tea and butter spills through the chewing and gives people a fresh, rich feeling。Creiro Make Tips
One, the tea is better, the color is better. 2. Control the bake time and avoid over-cooking to ensure that the outer skin of Clarissa is soft and wet inside. 3 The paste must be sifted, and the evenness of the paste is essential for the smoothness of the face and the delicate taste of the paste. The paste is given enough time to freeze, usually for 12-24 hours. 5. If it is eventually used for decorating, ensure that Clarío is completely cooled, otherwise the frosting may melt。