The recipe comes from Teacher Meng's recipe for 100 cakes for autumn. I don't understand why it is called small bombs. Anyway, the teacher calls it that, so just obey her.
You can't accept the flavor of almond, don't learn it. My husband doesn't eat almonds. He tasted it and said he was confused.
I made 4 of them out of high-temperature paper cups (other small molds can hold 6 of them). It's a four-day breakfast. I guess it'll be fat if I eat them all at once.
Almond-flavored bomb
Recipe Recommendations
- butter 60 grams
- whole egg one
- baking powder 1/2 teaspoon
- orange juice 30ml
- low powder 60 grams
- almond powder 1 tablespoon
- fine sugar 40 grams
- sweetening
- other
- an hour
- ordinary
Steps for Almond-flavored bomb
1
Prepare materials for weighing.
2
Melt the butter over low heat.
3
and cook until a little boiling. Remove from the fire and let it cool.
4
Whole egg + fine sugar + orange juice.
5
Beat well with a manual whisk.
6
Add melted butter.
7
Continue to stir until a uniform liquid.
8
Sieve in the mixture of low flour, almond flour, and baking powder, and use a rubber spatula to mix irregularly until evenly.
9
Cover the mixed batter with plastic wrap and refrigerate for 30 minutes.
10
Preheat oven to 180 degrees for 10 minutes.
11
Spoon the refrigerated batter into a paper cup or mold with 2 small spoons until 8 minutes full.
12
Pour into middle layer of oven for 25 minutes.