Almond buttercake
By VicentaLakin
Recipe Recommendations
- butter 70 grams
- almond powder 50 grams
- eggs a
- powdered sugar 50 grams
- low-gluten flour 150 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Almond buttercake
1
Butter room temperature melts, with a hand-to-eating egg-to-eater, without a break, if the butter is sticky with an egg-to-eat, you just have to hit it hard and make it slide down the bowl. Medium
2
Add sugar powder to the bowl
3
Add almond powder to the bowl, so it's smooth, so there's no particles
4
Add sifted low-banded powder to the bowl and mix it evenly with flour, making it the face of the map
5
Put the pasta in the freezer for 1-2 hours
6
I like rubbing a little ball like soup round with my hands, and then putting it directly on the grill, and it's easy and beautiful
7
The oven is 150 degrees preheated for five minutes, then the upper and lower tubes are cooked together for 20 minutes
8
It's sesame. It's delicious
9
It's easy to keep in a bag. It's nice to deliver