【Black tea finger biscuits】

Overview

Finger biscuits, a cute and cute biscuit, are essential for making tiramisu. It is a modified version of traditional finger biscuits, with the addition of fragrant black tea powder. The unique crunchy texture is really great! I have been baking for half a year. When I go home during the Chinese New Year, I will definitely make some cookies for my parents to try! The walnut and coconut shortbread is the first one, and this biscuit is the second one. What they have in common is that they are delicious! A round piping nozzle and a piping bag. Heat the middle layer at 190° up and down for about 15 minutes

Tags

• baking
• cookies
• black tea
• egg white
• egg yolk
• low gluten flour
• sprinkle black tea leaves on the surface
• vanilla extract
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Add fine sugar to the egg yolks and beat until slightly white

   

2. 2 Add vanilla extract, mix well and set aside

   

3. 3 Beat egg whites and caster sugar until stiff peaks form

   

4. 4 Take an appropriate amount of egg white cream and mix it with the 2 ingredients, then mix the remaining egg white cream and stir to form a yellow and white cross marble pattern

   

5. 5 Sprinkle the mixed sifted low-gluten flour and black tea leaves on the surface, stir gently until no powder particles are visible, put it into a piping bag, and squeeze out the batter

   

6. 6 On the surface of the batter, lightly sift a thin layer of powdered sugar

   

7. 7 Rub the black tea leaves and sprinkle them on the powdered sugar

   

8. 8 After the powdered sugar melts, sprinkle a thick layer of powdered sugar again

   

9. 9 Preheat the oven at 190° and bake for about 15 minutes. Be sure to carefully observe the coloring later. After baking, take out the biscuits together with the baking paper, let them cool on the cooling rack, and then remove them after they are completely cooled.