Black gallon almond marfin
By VicentaLakin
Got up early today and made this marfin cake at the request of the boy. I was going to make him a snack after lunch. Today's midday lunch was also his fault. It's a lot of black gallons of raisins, sour and sweet for every little sip, very delicious, and the key is to make it easy. It'll take half an hour to get up
Recipe Recommendations
- low powder 50g
- butter 50g
- fine sugar 40g
- baking powder 2g
- Blackcurrant raisins 40g
- almond slices appropriate amount
- eggs one
- sweetening
- baking
- half an hour
- simple
Steps for Black gallon almond marfin
1
Black gallons of raisins were immersed early with fresh water。
2
Butter is in good quantity and early room temperature softened. It's a hand-to-man egg-to-eater。3
Add fine sugar and mix it evenly to smooth cream。
4
The eggs were scattered into butter three times, and each time they were evenly absorbed into the egg fluid, and the next time。
5
Low powder and powdered powder are given and sifted into butter paste. It's even with a rubber razor。
6
The oven is 180 degrees preheated at this time. A soft black gallon drains water with paper in the kitchen and adds paste. Flip evenly。
7
Then take a bouquet and cut the hole. Put the pasta in the bag and squeeze it into the cup。
8
Each one is full of seven cents and the surface is covered with almond chips. 180 degrees, fire, 15-18 minutes。Black gallon almond marfin Make Tips
In weather like this, the butter won't soften even at room temperature. You can place the butter on the rice cooker lid while it is steaming from cooking rice, which makes it easier to beat. Since baking powder has been added, the batter doesn't need to be filled too high; 70% full is sufficient.