How to make black tea finger cakes

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  1.Black tea bag

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  2. Microwave the milk to about 40 degrees.Mix with yeast and let sit for 10 minutes.

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  3.Except butter, mix other ingredients together and knead the dough.

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  4. When the mixture is almost mixed, add butter and continue kneading.

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  5. The kneaded dough is fermented for at least one hour.

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  6.After the hair is doubled to 2 to 3 times, take out the exhaust and let it rest for 20 minutes.

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  7. Use a rolling pin to roll out the rested dough.The thickness should not be too thick.Use a rolling pin.Using a ruler, cut the dough into long strips of similar length.

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  8. Place the cut strips evenly on the baking sheet and ferment for a while.It's time to put it into the preheated oven.

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  9.Oven at 180 degrees, heat up and down for 15 to 20 minutes.It’s ready to be taken out of the oven and left to cool.

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  10. It’s crunchy and has the aftertaste of black tea.You can’t stop eating it when you hold it in your hand.Come down.