Chinese Food
Black tea finger biscuit
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The recipe comes from the sponge cake with p94 finger shape in the most comprehensive cake textbook. In addition to adding black tea powder to the batter, the cake surface is also sprinkled with a thin layer of black tea powder. Double the fragrance. Top PRA tea or earl tea will have a strong flavor. It's a good choice for afternoon tea or breakfast. You can also try to send a drop of cream with fruit to make a sandwich finger biscuit. The following formula can make about 45 biscuits with a length of 8cm. One heat 63kj
Cooking ingredients
Cooking Steps
Step1:Preparation
Step2:Add sugar to the yolk. Beat until the yolk is white and sticky
Step3:Beat the electric eggbeater to the big bubble, add half of the remaining sugar, continue to beat; add the remaining sugar after the egg cream is thick, continue to stir until the eggbeater can be pulled out with a sharp angle, and then stop
Step4:Add 1 / 3 of the protein cream to step 3. Cut and mix evenly with the scraper. Then pour it back to the remaining protein cream basin to cut and mix evenly
Step5:Sprinkle the mixture of low gluten flour and black tea powder into step 4 and mix evenly.
Step6:Put the batter into the flower mounting bag. Squeeze it into a 7cm long strip with an interval of about 23cm. Tilt the flower mounting mouth 45 ° and hang it in the air on the paper. As if the batter is dripping, extrude the batter about the same width as the flower mounting mouth. I'm so frustrated. I know... How about you squeeze the beautiful ones. You can draw three rows of 7cm wide marking lines on the white paper in advance so that it can be squeezed and even. Am I lazy
Step7:Surface decoratio
Step8:Bake in a preheated oven at 190 ° for 12 minutes. Take out the baked biscuits together with the baking paper. Put them on the drying net to cool and then take them off.
Cooking tips:There are skills in making delicious dishes.
