How to make black tea cookies, how to make black tea cookies, how to make black tea cookies, black t

Black tea cookie making methods and techniques.

Small biscuits with strong tea flavor, black tea cookies, simple operation, without too much technical content, the specific operation is as follows:

Ingredients: 10g black tea, 200g cake flour.

Excipients: 1 egg.

Seasoning: 130g butter, 60g icing sugar, 35g sugar.

Prepare the required ingredients.

Crush the tea in a food processor.

Soften the butter at room temperature, add powdered sugar and sugar, and beat the black tea cookies with a whisk at high speed.

Crack the eggs into a bowl, beat evenly, until the butter is whitish, feather-shaped, add the egg mixture in 3 times, each time added, the beaten egg mixture is completely integrated into the butter.

Add black tea powder.

Sift the cake flour and add it to the butter paste and black tea cookies.

Slowly stir the batter with a mixing knife and stir well.

Put the batter into the piping bag, put the chrysanthemum-shaped piping nozzle, put the butter batter into the piping bag and squeeze out the flower shape, if you feel that the squeezing type is too tiring for the arm, you can also use a rolling pin to roll it out and use the biscuit mold to press out the shape.

Preheat the oven to 180 degrees and bake on the upper and lower tubes for about 25 minutes.

1.Crush the black tea with a rolling pin and set aside.

2.Once the butter is softened, add powdered sugar and beat with an electric whisk until white.

3.Add the egg yolk liquid to the beaten butter in batches, and each time you add the egg yolk liquid, you must beat it evenly and then add it to the next time.

4.Pour in the ground black tea.

5.Sift in cake flour.

6.Mix up and down with a spatula until the dough is evenly mixed and there is no dry powder.

7.Spread a piece of plastic wrap on the table, put the dough on the plastic wrap, cover with plastic wrap, then roll the dough into a long cylinder by hand, and put it in the refrigerator freezer for half an hour until the dough is firm.

8.Take out the frozen dough (preheat the oven to 170 degrees), cut it into thick cubes with a knife, put it in the preheated oven, and bake at 170 degrees for 20 minutes.

9.After baking, the baked biscuits are allowed to cool and can be bagged and sealed.

Use the brewed tea water to make cookies.

Ingredients.

125 grams of low-gluten flour.

35 grams of potato starch.

120 grams of butter.

40 grams of powdered sugar.

30 grams of caster sugar.

1 4 teaspoons of salt.

Eggs 50 g of food.

10 grams of green tea powder.

Green tea cookie preparation.

1.Cut the butter into small pieces and soften it at room temperature.

Whip the room-temperature softened butter in a bowl and whisk until smooth.

2.Add caster sugar, powdered sugar, and salt in batches, and continue to whip until the butter is smooth and the volume is slightly expanded3Add the beaten egg mixture in three portions, each time whipping until the egg is completely blended with the butter before adding the next one.

4.After the low-gluten flour and potato starch have been sifted, add it, do not stir in a circle, until the flour is all moist.

5.Load the batter into piping tape and squeeze out the pattern on a baking sheet with your favorite spout, in the middle of the oven, 190 degrees, about 10 minutes.

6.Immediately after baking, place on a rack to cool and keep sealed after cooling completely.

Ingredients: Low powder 160g

Caster sugar 45g 60g

100g of butter

: 1 egg.

Honey peas 60g

Matcha powder 20g

1 pinch of salt.

How to make matcha red bean cookies.

160g of low powder is sieved for later use.

Beat 1 egg into a liquid egg and set aside.

100g butter cut into small pieces and softened at room temperature.

Stir the softened butter with a whisk, add 1 2 caster sugar and a pinch of salt, and beat well.

Add the remaining caster sugar and continue to whip until the color turns pale and whitish, and the volume swells.

Add the egg mixture from Step 2 in two to three times and beat well.

Then sieve in the matcha powder and continue to whip evenly until it is grain-free and has a beautiful color.

Pour all the sifted flour from Step 1 into the ingredients of Step 7.

Use a rubber spatula instead of a blender to mix the flour and butter thoroughly using the method of chopping and mixing.

After mixing evenly, add 60g of honey beans, cut and mix slightly.

Spread a sheet of oiled paper on the making table, transfer the mixed cookie dough to the oiled paper, shape it slightly, put it into a long biscuit mold, press it tightly, cover the excess oiled paper on the surface, and refrigerate it until it is set.

Refrigerate until you poke your fingers and remove the slices.

Cut into thick slices.

Preheat the oven to 200°, line the baking tray with oiled paper, move the cut cookies into the baking pan and arrange them neatly.

Put it in the oven, the middle layer, and bake it at 180° for 15 20 minutes. If done properly, storage for a week is usually no problem.

1. Put the black tea into a food processor and crush it.

2. Grind the butter at room temperature, add powdered sugar and granulated sugar, and beat it with a whisk at high speed.

3. Knock an egg into a bowl and beat evenly.

4. Wait for the butter to be whitished into a pale and whitish feather, add the egg wash in 3 times, and add each time, whip the egg wash to completely integrate into the butter.

5. Add black tea powder.

6. Sift the low flour and add it to the butter paste.

7. Slowly stir the batter with a mixing knife and stir well.

8. Put the batter into a piping bag and put in the chrysanthemum-shaped piping nozzle.

9. Put the butter batter into a piping bag and squeeze out the pattern. If you feel that the squeezing type is too tiring for the sail of the arm, you can also use a rolling pin to roll it out and use a biscuit mold to press out the shape.

10. Preheat the oven at 180 degrees and bake for about 25 minutes.

Matcha cookies. Snow buckwheat matcha cookies are selected from high-quality matcha powder from Japan, the fineness of tea powder is as high as 1200 mesh, which is easier to absorb in the human body, and the fresh tea fragrance is in the heart, such as flowers and honey, the taste is crisp and delicate, and the taste is delicious and silky.

Preparation of ingredients. Ingredients: wheat flour, shortening, sugar, eggs, vegetable oil, matcha powder, salt.

Japanese matcha powder.

Specially selected Japanese high-quality matcha powder.

Swedish AAK cream.

The cream used is Swedish AAK cream, which is recognized worldwide as a healthy cream.

Yunnan alpine terraced wheat.

Yunnan alpine terraced wheat flour has high density, high precision, high sensitivity protein and low fat.

Plateau sucrose. White sugar is extracted from the plateau sugarcane grown in the terraced fields and mountains of Yunnan, which is sweet but not greasy, pure and healthy.

Yunnan farmhouse ecological eggs.

It is not an egg from the farm, but an ecological egg from the farm, with the original and pure egg taste 1, and the butter is softened at room temperature.

2.Add powdered sugar and beat until fluffy.

3.Add the eggs and beat until completely combined.

4.Sift in matcha powder and mix well.

5.Sift in the cake flour and mix slowly.

6.Put the batter in a piping bag with a cookie spout and squeeze it onto a baking sheet lined with tin foil.

7.Bake in a preheated 180 degree baking tray for about 15 minutes.

Ingredients: 65g butter, 40g of sugar, 75g of low powder, 18g of corn starch, 7g of green tea powder, 15g of milk powder, 1 4 tsp of salt (no addition), 1 egg.

Method: 1. Soft the butter at room temperature, beat it slightly white with an electric machine, add sugar, and beat until the sugar is dissolved;

2. Add egg liquid in 2-3 times and beat well;

3. Mix all the powder materials through a sieve, add them to the butter and egg mixture and mix well;

4. Put the batter into the bag and frame it into a rose shape, and preheat the oven to 180C;

5. Heat at 180C for 20 minutes.

1. Materials. 2. Melt the butter, add powdered sugar and salt.

3. Stir evenly with a whisk at low speed for about 3 minutes, beat the butter delicately, and you can't see the powdered sugar.

4. The beaten butter should be like this, talk about the cream and warm it and add it to the butter three times, in the form of adding and beating.

5. This is a beaten butter mixture.

6. Add the oversprinkled matcha powder and continue to stir well at low speed, so that the matcha powder is not visible.

7. Use a rubber spatula to clean the matcha powder around the area.

8. This is a mixture that is stirred well.

9. Start adding low-gluten flour and take one-third of the low-gluten flour into the butter mixture and stir well, then add low-gluten flour and mix evenly, repeat three times.

10. The mixture is like this, very delicate.

11. Start making cookies, a piping bag, a large piping nozzle, put the piping nozzle into the piping bag and put the dough on the measuring cup.

12. Squeeze out your favorite pattern on the baking paper.

13. Preheat the oven to 180°C for 10 minutes.

14. Set the oven at 180° for 20 minutes after preheating, and the cookies will be ready when you see the color inside.