Almond cookies
By VicentaLakin
COOKIE HAS ALWAYS BEEN MY TWO KIDS' FAVORITE, AND EVERY TIME THEY COME OUT, THEY ADD ALMOND POWDER, WHICH IS A LITTLE BETTER THAN NORMAL COOKIES, AND THE DAUGHTER COMES TO ME AND TELLS ME THAT MOM'S COOKIES ARE TOO GOOD, AND THIS TIME THEY'RE BAKED WITH HEIDE B30, FIRST WITH PINK PAINTS, CUTE MINIS, AND THEN THIS OVEN IS SET UP, WITH A WIDE DISTANCE, NOT TO LOOK AT HER AS A 30-LITER, BUT WITH A WARM VIBE, A TOAST THAT DOESN'T GO UP TO THE HOT TUB, AND A BIG ADVANTAGE, SHE HAS A LIGHT INSIDE HER OVEN, WHICH IS EASIER TO WATCH CHANGES IN FOOD IN BAKE, AND THERE'S LITTLE LIGHT IN THE GENERAL OVEN, AND THE COLOR THAT'S BAKED IS EXACTLY WHAT I WANT。
Recipe Recommendations
- butter 60 grams
- powdered sugar 30 grams
- light cream 50 grams
- low-gluten flour 60 grams
- almond powder 30 grams
- sea salt 2 grams
- milk fragrance
- roast
- an hour
- simple
Steps for Almond cookies
1
Almond flour mixed with low-banded flour and sifted back up。
2
The butter room is softened so that it can easily press a small pit with its finger。
3
Add sugar powder。
4
Scratches are likely to be evenly mixed to avoid the splattering of sugar powder。
5
Add sea salt. An electric egg-pumper turns the butter into white, like feathers。
6
Creamed cream room temperature is added three times to butter, each time evenly and then next。
7
It's the state after all the light cream, and it's light and light。
8
Add all the powder。
9
Scratch it evenly。
10
IT'S A GUACAMOLE WITH A COOKING MODEL OF WK9371 AND A FRONT-END CUT IN A BOUQUET。
11
The cookies are put in a bag of flowers and the oven is hot for 150 degrees for 10 minutes。
12
The flower mouth is squeezed vertically on a cook's dish。
13
The temperature of the pre-heated oven is still stable at 150 degrees and 25 minutes。
14
The lights in the oven allow me to see the color of cookies very clearly。
15
There's no rhythm to chew on。
16
Tastes delicious。Almond cookies Make Tips
Be careful that the butter is softened from the fridge in advance and cold in winter. I'm softened in the fermentation box. 2. Cream cream should also be released early for reheated use, otherwise too cold can cause butter to become fast hard and difficult to squeeze. 3. Butter should not be overstretched, otherwise it could lead to the disappearance of the bouquet