Almond peaches

By VicentaLakin

Almond peaches
It's simple, not butter, which is good for people who don't like butter that tastes like butter, and who don't eat milk. It's not a cozy cookie, it's a little sour, it's a little softer, it's baked back in a day, it's softer, it's a little bit like digestive cookies, and the amount of material can be about 25 litres of ovens. ♪ From the rabbit happy ♪

Recipe Recommendations

  • edible oil 110 grams
  • eggs
  • low powder 260 grams
  • almond powder 30 grams
  • baking soda 1/2 teaspoon
  • fine sugar 90 grams

Steps for Almond peaches

  • Make Almond peaches step 0
    1
    The edible oils are evenly mixed with fine sugar, which is not available for sugar。
  • Make Almond peaches step 1
    2
    Join the eggs and flatten them。
  • Make Almond peaches step 2
    3
    Low powder, almond powder (no almond powder except 280 g) and small soda powder。
  • Make Almond peaches step 3
    4
    Add almond powder to the egg paste first。
  • Make Almond peaches step 4
    5
    Sifting low and small soda。
  • Make Almond peaches step 5
    6
    Scratched with a razor and pressed into a dry flour-free patch。
  • Make Almond peaches step 6
    7
    Split up into a group of 15 grams。
  • Make Almond peaches step 7
    8
    Put it in 50 grams of pre-oiled mooncake。
  • Make Almond peaches step 8
    9
    Squeeze the florist. You can also flatten your face a little before you press it, sometimes it's sticky, and you can take the bottom of it again. I'm wondering why, in the course of my operation, I found some flowers that were easy to press, and some that were hard, so you could try what you could do, and if you didn't have them, you could flatten it directly, but the thinness would be even
  • Make Almond peaches step 9
    10
    Put it in the oven, there's a proper distance between the pies, and it's going to swell a little. The oven is sent to a pre-heated oven of about 165-170 degrees for 20 minutes, at a temperature adjusted to the temper of the oven at the specific time, and is left unfired after it has reached the top, so that it is naturally cooled to the temperature. It's better when it's completely cold and it's sealed and it's better when it comes back。

    • Almond peaches Make Tips

    1. These cookies are slightly hard when freshly baked, but will become crispy after resting for a day. 2. If you don't have almond flour, omit it and change the cake flour to 280g. 3. Be patient when pressing the patterns.

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