Black tea horn cake

Overview

This biscuit contains almond powder, walnut powder, and black tea powder. It has a rich taste and is unique when shaped into a horn shape. The original recipe comes from Yimo, but I won't tell you. I was confused when I halved the ingredients. After halving the other ingredients, the black tea powder was not reduced. Alas, let me cry for a while. If you do it, don't follow me. It's best to write down all the reduced ingredients on paper before proceeding, because this is not the first time I have made a similar mistake. (Materials can make about 2 trays of 28*28 baking pan)

Tags

• baking
• cookies
• almond flour
• black tea powder
• cake flour
• egg
• milk powder
• unsalted butter
• walnut powder
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Weigh the raw materials and set aside.

   

2. 2 The walnuts are first roasted at 150 degrees and allowed to cool.

   

3. 3 Pound or cut into fine pieces.

   

4. 4 When the butter is softened enough to make a small pit, pour in the sugar.

   

5. 5 If you don't need a whisk, use a whisk to stir first, then beat at low speed until white and fluffy.

   

6. 6 Add the egg liquid in portions, beating the first time until completely absorbed before adding the next time.

   

7. 7 Add all the egg liquid and beat well.

   

8. 8 Sift in the mixed flour and milk powder and mix well.

   

9. 9 Add almond flour, walnut flour and black tea powder.

   

10. 10 Cut and mix and press to form a dough.

    

11. 11 Divide into 15g portions.

    

12. 12 Take one portion and roll it into a long strip with a large middle point at both ends.

    

13. 13 Shaped into horn shape.

    

14. 14 Arrange them one by one on the baking sheet, leaving appropriate space between each one. (I use a non-stick baking pan, no need to put oil paper on it. If yours is not, you should put a piece of oil paper on it before placing the biscuits.) The middle layer is about 175 degrees for about 25 minutes. Please adjust the temperature and time according to your own oven. Do not take it out after baking. Simmer in the oven until it is warm or cool. If it's still uncooked, lower the temperature and bake for a few more minutes.

    

15. 15 After cooling, sift a layer of powdered sugar over it, seal it, and eat it as soon as possible. (I would like to share a little experience here. In fact, the sealing bags we commonly use are not very good. It is best to use packaging bags with self-sealing strips to store biscuits, which are much better sealed than ordinary fresh-keeping bags.)