My recent favourite bakery - Tea-flavour butter biscuits As per Anne Ndis request, I am translating the recipe below (which was further simplified/modified by me from the source I cited): Indegrients for 1 portion (I can make 13 pieces out of this amount): Black tea granules (from tea bag): 1 bag Milk: 15 g Butter (soften in room temperature): 70 g Sugar: 40 g Vanilla (from the grinder): a little bit Salt: a pinch Low gluten flour: 120 g 1. Open the tea bag and to pour the tea leaf granules onto a tray or in a pan, bake/roast them in low heat until the tea fragrance comes up, turn off the heat. 2. Heat up the milk (note that this is only small amount) and pour it to the roasted tea leaf granules to mix them. You will smell a strong fragrance of milk tea by doing this. 3. Cream the butter and sugar 4. Pour the milk-tea mixture to mix with the butter-sugar cream. In this step, I would also add some grinded vanilla to enhance the fragrance. 5. Put the one pinch of salt in the flour, and (divided in several times) filter the four (salt included) into the tea-cream in step 4 and mix well using a scraper. 6. The dough from step 5 needs to be put into a fridge (stored in a plast bag or covered with a plastic film) to rest for 30 minutes. During the break, turn on the oven to 160 Celsius degree. (I used 160 degree based on the condition of my oven. In the recipe, it uses 140 degree for bottom heat, but I do not think this temperature is enough in my oven, and that I cannot adjust upper/bottom heat in my oven) 7. Equaly divide the dough into pieces, round each piece and press it with your palms, to make it plate-shape. 8. Display them evenly on the baking tray, and bake them for 5 minutes first - you will smell the fragrance of butter/tea if the temperature is right. 9. Turn the temperature down to 120 degree (upper and bottom) to continue baking for 10 minutes, and then turn it off, but only take out the biscuits after another 5 minutes. 10. The biscuits are still soft when they are hot. They would become crunchy after cool-down. Hope you also like it :)
Posted on: Fri, 07 Nov 2014 10:38:05 +0000
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