Apricot Rumplesto

By VicentaLakin

Apricot Rumplesto
A very hard-working breath makes two snacks, and the food below is both

Recipe Recommendations

  • butter 100g
  • eggs 60g
  • almond powder 8g
  • milk powder 4g
  • big almond 20g
  • powdered sugar 80g
  • low powder 240g
  • cocoa powder 4g
  • Rum Tizigan 20g
  • baking powder 3g
  • vanilla extract appropriate amount

Steps for Apricot Rumplesto

  • 1
    Add sugar powder to softened butter and stir it up to a bit of white bouquet
  • 2
    Add egg fluids in fractions, every time they mix to the egg fluids to fully absorb them (with room-temperature eggs to prevent oil and water separation) and to the size of the plume pine
  • 3
    Then we split the butter into two equals, one of which is 120 grams of low powder, 8 grams of almond powder, 1.5 grams of powdered powder, milk powder, a ton dry (appropriate amount) and a few drops of fragrance
  • 4
    A small agent that divides a mixed and flat face into an equal amount of a cylindrical column can rub the face into a circle, and a thin slice of 0.8-1 cm when it is frozen in the fridge
  • 5
    Then you put it in the oven, a little flattening, and you brushed it on the surface, 180 degrees mid-level for about 15 minutes
  • 6
    It's a milk cacao cake
  • 7
    Take out another butter paste
  • 8
    putting in 1.5 g of powdered powder, 4 g of cocoa, 120 g of low powder, and a few drops of dry and vanilla
  • 9
    When you're rubbing it in, the almonds will continue to be even
  • 10
    Shade the face into a cylinder
  • 11
    The thin slices cut to 0.8-1 cm when it's frozen in the freezer
  • 12
    The almonds are finished

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