nut crisp
By KevinTurner
This recipe is also from "Teacher Meng's 100 Biscuits". In fact, the shape can be completely based on your preferences ~ because some people still say that this shape is ugly ~ but it is delicious anyway, hehe ~
Recipe Recommendations
- walnut 20g
- almond slices 20g
- cashew 20g
- low-gluten flour 30g
- whole egg 25g
- baking powder 1g
- powdered sugar 20g+5g
- sweetening
- baking
- half an hour
- simple
Steps for nut crisp
1
Bake the walnuts, almond slices, and cashew nuts in Material A over high and low heat at 150 degrees for 10 minutes.
2
Allow to cool and place it into a cooking machine with powdered sugar and stir until it becomes a powder.
3
After the unsalted cream is softened at room temperature, add powdered sugar and instant coffee powder respectively, and mix well with a rubber spatula.
4
Then beat evenly with an egg beater.
5
Add the whole eggs in portions and quickly beat with a blender to form a uniform cream paste.
6
Sieve in low-gluten flour and baking powder.
7
Then add the ingredients in Practice 1 and use a rubber spatula to mix in irregular directions to form a uniform batter.
8
Put the batter into a decoration bag and use a flat-mouthed spout.
9
Preheat the oven, top it, and bake at 160 degrees for about 20 minutes, turn off the heat and simmer for 10 minutes.