Traditional Chinese Black Tea Cream Cookies: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese ↑ ↓ Flour, cream, sugar, other ingredients baking ↓ factory← inspection← packaging← inspection← cooling production method — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3795 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Black Tea Cream CookiesTea is rich in a variety of nutrients and has medicinal functions. Its main substance, tea polyphenols, is catechin and quercetin derivative glycosides, which play the role of vitamin P. At the same time, tea polyphenols have astringent properties, react with amino acids, pectin and other substances and produce chemical reactions with saliva in the mouth. After eating, they can cause the oral film and capillaries to shrink slightly, so that the mouth can be moisturized. Applying tea leaves to food allows non-tea drinkers to taste moist, delicious and unique tea food and benefit from tea. …
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