It's a brown tea pretzels
By VicentaLakin
this red tea cookie was improved from the italian biscotti. the italian biscotti is a coffee pretzel, but the cookie with a red tea and apricot, which smells like a light red tea, is perfect for the afternoon tea. biscotti's going to make the noodles grow and bake them for the first time, and then he's going to slash them into a slice of a second, and he's going to bake them into hard crackers. fong-ja is from teacher meng's 100 handmade biscuit
Recipe Recommendations
- black tea 2 packs
- unsalted butter 50 grams
- powdered sugar 60 grams
- low-gluten flour 150 grams
- almond slices 50 grams
- hot water 35 grams
Steps for It's a brown tea pretzels
1
Take the tea out of the red tea pack and water the spare。
2
The cream room is softened with sugar powder and tuned with a razor。
3
Scan low powder
4
Put in a nice cup of tea and tea with a razor and..
5
Scratch the dough with a razor, put in an almond chip, and grab it with your hands。
6
the noodles were formed by hand into long strips about 3 cm thick. first baking 20 minutes at 170 degrees, about seven years old. the roasted noodles are completely cooled, cut into thin pieces of approximately 0.7 cm thick and baked at 150 degrees for about 10 minutes. after the fire has shut down, the remaining temperature is 10 minutes。It's a brown tea pretzels Make Tips
1. To preserve the tea aroma, I also placed a lid on the glass bowl.
2. It is said that after adding almond flakes, you can knead the dough more to develop gluten, so it won't crumble when sliced thinly. I didn't knead for very long this time, so the dough wasn't firm enough.
3. The characteristic of biscotti is that it needs to be baked twice; the first baking sets the dough, and the second baking after slicing is to dry out the moisture, making the finished product crispier. Be sure to let the dough cool down before slicing, otherwise it will easily crumble when cut.
4. Adding almond flakes enriches the texture of the cookies; you can also substitute other nuts, which do not need to be toasted in advance. However, note that it is best not to put almond flakes on the surface of the cookies, otherwise the surface flakes will easily burn.