Place 1 pack of black tea bags into 200g boiling water, soak about 1 minute, remove the tea bags and dried.
A. 80g Low protein flour
80g Icing sugar
B. 40g Egg white
C. 50g Black tea water (cold)
D. 1 pack Black tea tea-leaf
1. Mix ingredients (A) and sift.
2. Mix egg white, tea water, tea-leaf and sifted powder in containers, stir with an egg beater in the same direction, until the batter is very smooth, cover with plastic wrap to refrigerate about 1 hour.
3. Scoop the right amount of batter with a spoon and place on the roasting pan, then wipe batter into 0.2 cm thick round slices with the back of a spoon, place it into the preheated to 150 ℃ in the oven, bake about 6 to 7 minutes.
4. Remove the roasting pan, placed on the table, wearing clean cotton gloves, while hot rolled up one by one to complete.