Black tea crisp cookies(hong cha su cui xiao tian bing )

Black tea crisp cookies

Introduction:

"There's nothing to say. The snacks for afternoon tea, one by one, are very crisp. "

Production steps:

Step 1: prepare all materials and weigh them.

Step 2: divide the white granulated sugar into 15g and 35g. 15 grams of that into the cooking machine, grinding into powdered sugar.

Step 3: soak the black tea bag with a little hot water and cool it in the greenhouse.

Step 4: soften butter, add powdered sugar and sugar.

Step 5: beat the butter until fluffy and white.

Step 6: break up the eggs, take half of them, add them into the whipped butter twice, and stir well.

Step 7: add the cooled black tea water in three times and mix well.

Step 8: sift the low flour and stir evenly to form a biscuit paste.

Step 9: put the paste into the flower mounting bag and squeeze it on the baking tray according to the size you like.

Step 10: preheat the oven, middle and lower layers, 160 ° C, 20 minutes.

Materials required:

Low gluten flour: 100g

Butter: 50g

White granulated sugar: 50g

Eggs: half of them

Black tea water: 15ml

Note: 1, baked biscuits should not be eaten immediately, after natural cooling, the taste will be more crisp. 2. The usage of the flower mounting bag is to cut a small opening at one end of the flower mounting belt, put the flower mounting mouth into the flower mounting bag, and then extend the flower mounting mouth from the small opening.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hong Cha Su Cui Xiao Tian Bing