Tea chocolate cakes
By VicentaLakin
The biscuit part is fresh tea, as if it were green in the spring, with natural life and elegance. In the middle of the two cookies there's a thick chocolate, and it's as if it's luminous and silky。
Recipe Recommendations
- unsalted butter 100 grams
- powdered sugar 40 grams
- eggs one
- corn starch 30 grams
- matcha powder 8 grams
- low-gluten flour 150 grams
- salt 1 gram
- white chocolate 80 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Tea chocolate cakes
1
House temperature softened 100 grams salt-free butter and 40 grams of sugar powder。
2
It gets bigger and darker。
3
One room-temperature egg and two break-ups。
4
After a uniform stroke each time, the egg fluid is added。
5
Sifting of 30 grams of corn starch, 8 grams of tea powder, 150 grams of low-banded flour and 1 grams of salt。
6
Scratch to even color。
7
Split the dough into two points and put it on the tarp。
8
it's a 4 mm thin, frozen freezer。
9
Take out the stereotyped face。
10
Cut out the right shape with the mold, evenly arranged on the grill。
11
The rest continues to flatten the circle and cut out the shape。
12
The oven 180°C is preheated to the temperature and baked for 10-12 minutes。
13
Roast it out, until it's cool。
14
Tea chocolate paste, 80 grams of white chocolate cut and 2 grams of tea powder are prepared, insulated to smooth the colours, and filled with bouquets。
15
Put chocolate paste on the cookie。
16
Just press one more cookie。
17
TEA CHOCOLATE CAKE, FINISH O
18
The fragrance of the fragrance that is unique to tea comes in a moment。
19
The fragrance of chocolate spreads slowly, and the two fragrances are intertwined, creating a wonderful and attractive fragrance。
20
It's a good song in the teeth. In a “single”, the freshness of the tea and the thickness of the chocolate bloom on the tip of the tongue。Tea chocolate cakes Make Tips
1. Choose high-quality powdered tea, green colours and fragrance. Poor-quality powdered tea powder may have bitter or impurities that affect the overall flavor. 2. The use of powdered tea must be moderate and excessive, which may lead to over-coloured tea and affect the appearance of the finished product; too little can reflect the taste of tea。