Houtee cookies
By VicentaLakin
The Houtee Biscuit formula is derived from the book Bread Shop and is produced in a similar way to cake. Its finished product is very similar to the almond pancakes I used to make, unlike the recipe with the egg yolk. The addition of yolk makes the cookies yellower, the eggs more glitter, and the sweetness of the biscuit with the apricot, which makes them particularly attractive. It's a good idea to make it as a treat for the guests, so it's a beautiful name. The key to a good cookie is not just a pair of foods, but the food itself: I've always been in love with gold like platinum, good powder, good taste and good taste. Baking: 130 degrees upper- and lower-fire mid-level 20-minute molds: learning the size of a biscuit on the side plate: 110 pieces
Recipe Recommendations
- Meimei low-gluten powder 75 grams
- unsalted butter 75 grams
- powdered sugar 63 grams
- egg yolk 40 grams
- egg white 43 grams
- fine sugar 10 grams
- almond slices appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Houtee cookies
1
Food preparation: 75 g of salt-free butter, 63 g of sugar powder, 40 g of egg yogurt, 75 g of barbed powder, 43 g of egg polish, 10 g of fine sugar, appropriate almond tablets。
2
Softened butter is mixed with sugar powder and evenly mixed。
3
Add egg yolk in two stages to full integration。
4
Sift in low-band powder。
5
To dry powder, put aside。
6
The egg lumber is added to the fine sugar and spreads to a wet blister state (the Great Bay Trench)。
7
The protein paste is then added to the yolk paste and mixed。
8
It's not thin, it's light, it's thicker than cake。
9
On a non-clave grill, put on a silicone mold, then pour it to the paste and level it。
10
Move the mold and put almonds on the cake。
11
In the pre-heated oven, 130 degrees above and below the middle level, baked for about 20 minutes to the surface, yellow and yellow, and out of the oven。Houtee cookies Make Tips
If you do not have a non-stick baking sheet, please line it with parchment paper or a silicone mat before spreading the batter to prevent the cookies from being difficult to remove.