Almond candy
By VicentaLakin
SUCH COOKIES ARE NOT SHAPED IN ADVANCE AND ARE CUT AFTER THE NOODLES ARE BAKED, OR WHAT IS CALLED “BAR” IN AMERICAN COOKIES. THE DIAMONDS ARE CHARACTERISTIC OF THEIR APPEARANCE AND HAVE DIFFERENT FLAVORS. FONG-JA'S REFERENCE TO MR. MENG'S 100 COOKIES
Recipe Recommendations
- butter 50 grams
- fine sugar 20 grams
- vanilla extract 1/2 tsp of
- whole egg 20 grams
- low powder 100 grams
- white granulated sugar 70 grams
- honey 50 grams
- light cream 15 grams
- almond slices 70 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Almond candy
1
After softening the butter room at 50 grams, 20 grams of fine sugar and vanilla。
2
It's even with an eggbeater。
3
Add the whole egg fluid in stages。
4
Continue to have a quick, even cream paste with an eggbeater。
5
Scan low powder。
6
Scratch it in an irregular direction。
7
Put the noodles in a square grilled with oilpaper and spread them with your hands and squeeze them
8
THE CKTF-32GS OVEN IS PRE-HEATED, WITH 180 DEGREES BAKED ABOVE FOR ABOUT 10 MINUTES。
9
Take out the backup。
10
Internal: White sugar with honey, boiled with a little fire。
11
Add 20 grams of butter and 15 grams of light cream for about one minute。
12
Add almond chip blending。
13
Two more minutes until the sugar melts, while the syrup drops out a little bit
14
Put the internal pie on the skin, spread out and flatten。
15
THE CKTF-32GS OVEN IS PREHEATED, WITH APPROXIMATELY 25 MINUTES OF ROASTING AT 180 DEGREES EACH。
16
It is cooled and sliced. (The surface is liquid at the time of release and condensed once the temperature is completely cooled.)
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