[black tea finger biscuit]

[black tea finger biscuit]

Introduction:

"Finger biscuit, a lovely and cute biscuit, is essential for making tiramisu. It's a modification of the traditional finger biscuit. It's made of black tea powder. Unique crispness, the taste is really great! Play baking small half a year, the new year home will certainly do some biscuits for mom and dad to taste! Walnut coconut cake is the first, this biscuit is the second, their common ground is delicious! One round flower mounting mouth, one flower mounting bag, 190 ° middle layer, fire up and down for about 15 minutes "

Production steps:

Step 1: add the egg yolk and sugar, stir until slightly white

Step 2: add vanilla extract, stir well and set aside

Step 3: beat egg white and sugar to a hard foaming state

Step 4: mix proper amount of egg white cream with 2 ingredients, and then mix the remaining egg white cream to form yellow and white cross marble lines

Step 5: Sprinkle the sifted low gluten flour, black tea and tea on the surface, gently mix until the powder particles are invisible, put them into the flower mounting bag, and extrude the batter

Step 6: sift a thin layer of powdered sugar on the surface of the batter

Step 7: rub the black tea and sprinkle it on the powdered sugar

Step 8: after the powdered sugar dissolves, sprinkle thick powdered sugar again

Step 9: preheat the 190 ° oven, bake for about 15 minutes, and observe the coloring carefully in the later stage. Take out the baked biscuits together with the baking paper, cool them on the cooling rack, and take them off after they are completely cooled.

Materials required:

Egg yolk: 2

Fine granulated sugar: 30g

Egg white: 2

Low gluten flour: 60g

Black tea: 6g

Vanilla extract: moderate

Black tea surface: 6g

Sugar powder: right amount

Note: * black tea selects the tea powder with heavy aroma, you can use a bag of 2G for brewing tea bag * special attention should be paid to the pastry with egg splitting and hairstyle. If the pastry is in a sliding state, it means failure * three equal rows can be drawn in advance to extrude the large and small uniform pastry * extrusion pastry: the flower mouth is inclined 45 ° and suspended above the pastry paper, which looks like a drop of pastry The surface sprinkled with sugar powder has a unique texture. In this state, the bottom of the baked finger biscuit becomes very hard and can be easily taken down

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor