Tea cake with lace(lei si mo cha bing )

Tea cake with lace

Introduction:

Production steps:

Step 1: pour the sugar into the butter, melt the butter and stir well

Step 2: heat over low heat until butter boils and sugar melts slightly

Step 3: add a teaspoon of milk and continue to heat over low heat

Step 4: stir well until the sugar melts and put it on the warm side

Step 5: sift in low flour and Matcha powder, mix well

Step 6: pour in the fried germ and mix well

Step 7: mix into pastry (if it is cold at room temperature, it will solidify easily)

Step 8: spoon into a greased paper baking pan

Step 9: gently flatten the dough. Preheat oven 170 degrees, middle and upper layers, 12-15 minutes

Materials required:

Low powder: 5g

Matcha powder: 5g

Butter: 30g

Milk: 15ml

Fine granulated sugar: 30g

Fried embryo: 30g

Note: it is suggested to change it to: 170 degrees, middle level, 8 minutes. Or 160 degrees, middle, about 10 minutes.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Lei Si Mo Cha Bing