The recipe comes from a Japanese baker in Kochi, Japan.

WHAT YOU NEED

Ingredients

100 grams of fermented butter
42 grams of flour
Low powder 143 grams
11 grams of egg yolk
More than 4 grams of black tea

How TO MADE Black tea cookies

Steps 1 to 4

1. Sugar powder is added to room temperature softened butter and stirred evenly with an electric egg beater.

2. After stirring until the butter is slightly whitened, add the scattered egg yolk twice.

3. Every time the egg yolk is added, it should be stirred evenly, be careful not to spread.

4. Stir until smooth, then sift into low powder and crushed black tea, stirring vigorously with a scraper.

Steps 5 to 8

5. The dough is divided into two equal parts, each of which is rubbed into a stick about 15 cm long.

6. If the dough is too soft, it can be stored in the refrigerator.

7. Until soft hard moderate.

8. If it is too hard after cooling, it can be gently pressed with the palm of the hand to adjust to the appropriate softness.

9. The molded dough is wrapped in a preservative film and placed in the refrigerator for more than three hours.

10. Place the paper in the oven, preheat the oven to 170 degrees, remove the dough from the refrigerator in advance and leave it for a while.

11. Then, when frozen, the dough is rolled over the fine sugar.

12. The surface of the dough is covered with sugar grains.

13. Finally, use a sharp knife to cut into pieces about 1.2 centimeters thick.

14. Spread the oil paper in the baking tray, place the sliced biscuits in spaces, put them in the oven and bake for 15 to 20 minutes, until the biscuits turn slightly yellow, remove them, then gently place the biscuits on the grill to cool.

15. (Bake until the biscuits are slightly tar yellow around and at the bottom, and the middle part is basically colorless.)

16. Remove immediately after baking.

17. )

18. The finished map of the island.

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