Protein almonds for a cookie
By VicentaLakin
TYPICALLY, THE SHARE OF SUGAR IN BISCUITS HAS A SIGNIFICANT EFFECT ON THE FINAL TASTE OF THE BISCUITS. FOR EXAMPLE, OIL IS MORE THAN SUGAR, AND THE PRODUCT IS LOOSE. IT'S A LOT OF SUGAR, AND IT'S JUST SO SOFT. THE AMOUNT OF OIL IS LESS THAN THE AMOUNT OF SUGAR, SO THE TASTE IS HARD. THIS PROTEIN BISCUIT, WHICH IS SIMILAR TO FINGERCAKES, IS USED TO REPLACE BUTTER WITH THE SUPPORT OF DISTRIBUTED PROTEIN. SO IT CAN BE CALLED OILLESS COOKIES. THE SAME EFFECT CAN BE ACHIEVED WHEN THE DISTRIBUTED PROTEINS ARE IN THE BAKING PROCESS, WHEN THE WATER IS SCATTERED, THE BISCUITS ARE LOOSE, AND THEY DO NOT HAVE TO BE SOOTHED AS LITTLE SODA. PASTA: 50 GRAMS OF FINE SUGAR, 100 GRAMS OF PROTEIN, 50 GRAMS OF SUGAR POWDER, 85 GRAMS OF ALMOND POWDER, 15 GRAMS OF LOW-STRENGTH CHALK CHORDS: A FAIR AMOUNT OF BLACK CHOCOLATE AND APRICOT. CRWF42NE TRIAL RECIPE。
Recipe Recommendations
- fine sugar 50 grams
- protein 100 grams
- powdered sugar 50 grams
- almond powder 85 grams
- low-gluten flour 15 grams
- hazelnut spread appropriate amount
- dark chocolate appropriate amount
- chopped almond a little
- sweetening
- baking
- half an hour
- ordinary
Steps for Protein almonds for a cookie
1
THE CRWF42NE AIR OVEN PREHEATING WILL BE LONG, CHOOSING THE AIR ROAST MODE, 180 DEGREES 10 MINUTES。2
Prepare to weigh the materials。3
Add the fine sugar three times to the protein and give it away。4
Protein to dry hair bubble。5
Add sifted sugar powder, almond powder and low powder。6
Smash from the bottom。7
(b) Combination into paste, filled with a bouquet of a flat bouquet。8
A straight strip of four centimetres or so on a non-glazing dish。9
The almonds are crushed and placed in the middle of the Long Emperor's oven, with 180 degrees of air roasting for 8-10 minutes to the surface。10
The temperature is adjusted at 150 degrees and the air is baked for three to five minutes to even the surface。11
Take out the cooling, and you can see that the colour of each cookie is even。12
Scratch acupuncture on half a biscuit, covered with another cookie without squeezing。13
A small amount of melted black chocolate with a microwave at the end of a cookie。14
ON OILPAPERS, AND IN THE MISSING PART OF THE BISCUIT, THE MELTED CHOCOLATE GUSHES OUT OF THE Z-SHAPED DECORATIONS AND HANGS INTO CONDENSATION。Protein almonds for a cookie Make Tips
1. In the absence of ready-made cyanide chocolate sauce, a mixture of 50 grams of corroded salt butter, 20 grams of glucose powder and 10 grams of caviar may be sufficient. 2. The packaging shall be thicker and not humid, or otherwise easily squeezed out of the biscuits. If the material is too soft, it can be adjusted with a modest increase in milk powder. 3. This is the original foreign formulation, and the individual feels sweet enough to properly reduce some sugar. 4. The apricot powder is more aroma-like to finger cookies。