Apricot
By VicentaLakin
Recipe Recommendations
- egg white 80 grams
- white sugar 30 grams
- low-gluten flour 10 grams
- almond powder 60 grams
- powdered sugar 25 grams
- buttercream frosting appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Apricot
1
Quantification of all materials and mixing of low-banded flour, almond flour and sugar powder
2
(b) Equation with electric mixers
3
Add sugar in two or three parts
4
Use an electric mixer to generate solid proteins
5
Flour is sifted 2-3 times
6
(b) Smuggle into a viscous state, load the pasta in a bouquet and cut a small mouth in the front
7
(a) Squeeze a flat dot on the dish, with a note of spacing
8
Sifting some sugar powder on the surface, then spreading it again in five minutes and roasting it in the oven
9
The oven is preheated for 160 minutes, in the lower middle, for 10 minutes, press the start-up button, and when the preheated and dripping alarm is heard, the preheat is ready and the oven is put in
10
Cooked cookies out to cool
11
When the cookie cools, put a proper amount of cream cream on one piece and cover another
12
Tea time, with coffee and fruit。Apricot Make Tips
1. Sift all dry ingredients in advance.
2. Beat the egg whites, adding sugar in batches, until stiff peaks form; then add the sifted flour in batches and mix.
3. Put the mixed batter into a piping bag and pipe uniform dots onto a baking sheet; sprinkle some powdered sugar on top, wait 5 minutes, and sprinkle again.
4. Place in a preheated oven at 160 degrees on the middle-lower rack for 15 minutes, then remove and let cool.
5. The filling inside is up to you: buttercream, chocolate cream... whatever you prefer.