espresso
By VicentaLakin
This is the square of Mr. King's teacher. It's beautiful and neat. But what I did didn't succeed. No matter how much I baked, everything was broken. I don't know if it's too much butter or not cool. Or is the knife not sharp enough? But, however unpretty, its tastes and tastes are excellent. Apricot, cracker, delicious。
Recipe Recommendations
- low-gluten flour 280G
- big almond 100g
- egg yolk one
- butter 100g
- whole egg liquid 50g
- fine sugar 120g
- hot water 1 scoop
- baking powder 1.5 small spoon
- instant coffee powder 5g
- sweetening
- roast
- an hour
- ordinary
Steps for espresso
1
Softened with butter and fine sugar。
2
With an egg-beater, it gets bigger and white。
3
Add an egg yolk, evenly。
4
The whole egg fluid was added three times, continuing to be even。
5
Scattered butter is thick and smooth, and there is no oil separation。
6
Put the coffee fluid in the butter and mix it evenly with an eggbeater。
7
And mixed the low-banded and powdered powder into the butter paste
8
And pour the almonds into the butter。
9
Flour and butter were rubbed with their hands and formed into long stripes。
10
Put the noodles in a preheated oven, fire 150°C, fire 120°C, roast 30min, take it out a little cool。
11
Scratch the cooled noodles around 1 cm, arranged on the grill. The oven is preheated at 130°C and continues to be baked at 30min, until the water in the dry biscuits。