Italian black tea crispy cake(yi shi hong cha cui bing )

Italian black tea crispy cake

Introduction:

"This black tea biscuit is improved from Biscotti in Italy. The Italian Biscotti is a coffee biscuit, but this biscuit with black tea and almond slices has a light aroma of black tea, which is very suitable for afternoon tea. Biscotti first shapes the dough into long strips and then roasts it for the first time, then cuts it into diagonal slices and roasts it for the second time to make crisp and hard biscuits. (the recipe is from teacher Meng's 100 handmade biscuits.)

Production steps:

Step 1: take out the tea from the black tea bag and soak it in water.

Step 2: soften the cream at room temperature, add sugar powder and mix well with scraper.

Step 3: sift in the low powder

Step 4: pour in the brewed black tea juice and tea, and mix with a scraper

Step 5: mix the dough well with a scraper, add the almond slices, and grasp the dough evenly by hand.

Step 6: shape the dough into long strips about 3cm thick by hand. First, bake at 170 ℃ for 20 minutes, about 7 minutes. Let the dough cool completely, cut it into 0.7cm thick slices, and bake at 150 ℃ for about 10 minutes. After flameout, continue to simmer for 10 minutes.

Materials required:

Black tea: 2 packs

Salt free butter: 50g

Powdered sugar: 60g

Low gluten flour: 150g

Almond slices: 50g

Hot water: 35g

Note: 1, in order to retain the aroma of tea, I also covered the glass bowl. 2. It is said that after adding almond slices, you can knead the dough more to make the dough gluten, so that it won't loose when slicing. I didn't knead for a long time this time, so the dough wasn't tight enough. 3. Biscotti is characterized by two times of baking. The first time, the dough is baked into shape, and the second time, the dough is sliced before baking. The purpose is to dry the moisture and make the finished product more crisp. Be sure to wait for the dough to cool before slicing, otherwise it is easy to loose when cutting. 4. The addition of almond slices makes the biscuit taste more rich, and can also be replaced by other nuts without baking in advance. But pay attention to the surface of dough biscuits, it is best not to use almond slices, otherwise the surface of almond slices are easy to burn.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Yi Shi Hong Cha Cui Bing