Chinese Food
Simple and amazing afternoon tea snack black tea finger biscuit
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This black tea finger biscuit. It's very simple to make. Its ingredients are based on the common finger Biscuits (egg, sugar, low gluten flour) and black tea is added. So it tastes delicious and refreshing. After the biscuit is baked and cooled, the surface has a unique texture and presents a light brown appearance. Special texture. Crispy taste. As afternoon tea and snacks for mushroom cooler, it's perfect. I suggest you try it.
Cooking ingredients
Cooking Steps
Step1:The recipe is as follows - 30g egg yolk; 30g fine sugar (added in egg yolk); 70g egg white; 30g fine sugar (added in egg white); 60g low gluten flour; 5g black tea; surface decoration sugar powder (appropriate amount). Black tea powder (appropriate amount) is prepared. Measure 5g of tea. Mash 5g black tea for cookie batter. Mash more. The more you mash, the better. Separate the yolk and the white of the egg. Measure the weight separately and put them into a clean mixing basin. Add sugar (30g) to the yolk. Beat the yolk until white. Note - mix sugar and yolk thoroughly. Beat to a slightly white color. Use the electric beater to beat the egg white and sugar (30g) to the strong protein cream. Note - this process is to send the egg white to the state of dry foaming (the beater blade can pull up the upright short sharp corner). It is OK.
Step2:Mix the yolk paste with the egg white cream. Stir well. Note - mix 1 / 3 of the egg white cream and the yolk paste evenly (by cutting). After mixing, add to the remaining 2 / 3 of the egg white cream. Mix evenly (by turning). Sift the low gluten flour and the ground black tea (5g) together. Put them into the mixture of the above steps. Stir gently with a scraper until no particles can be seen. Attention - use the way of mixing. Mix evenly. Do not over mix. If you use a scraper to scoop up the batter after mixing. The batter can slide continuously from the scraper, it is a failure. Use a suitable flower mouth to put into the flower mounting bag. Paste is also put into the bag. Extrude the shape of fingers on the baking tray. (it's almost the shape of your fingers. Don't worry about how wide or how long it is.) note - make sure you put oil paper on the baking tray. Otherwise, it's hard to remove it after baking. This one doesn't touch the baking tray. It's more difficult to take. It's more convenient to use oil paper.
Step3:After the fingers are squeezed, sprinkle a thin layer of sugar powder on the surface first, and then knead and crush some black tea leaves on the sugar powder by hand. Finally, after the sugar powder dissolves, sprinkle a layer of sugar powder again. Note - the purpose of this is to make the finished shell crisper. Finger cookie batter surface if covered with dissolve
Cooking tips:1. This biscuit has no butter. It's added with superior black tea and tea, which increases the flavor of black tea. It's very delicious. So we must choose good black tea. 2. When squeezing into the baking tray, it is recommended to pad oil paper. In this way, the finger biscuits are hard and crisp, which can be easily removed from the oiled paper. There are skills in making delicious dishes.
