Peach
By VicentaLakin
The pecan is made of corn oil, the heat is much lower than the other butter cookies, and it bites down, and the fragrance falls off。
Recipe Recommendations
- low-gluten flour 22 grams
- corn oil 100 grams
- powdered sugar 80 grams
- whole egg liquid 58 grams
- baking soda 2 grams
- salt 3 grams
- walnut kernel 50 grams
- black sesame 5 grams
- sweetening
- baking
- an hour
- simple
Steps for Peach
1
Prepare material and weight。
2
walnuts are shredded, a little bit of particles are left and tasted better。
3
Take a clean big bowl and put it in edible oil, salt and sugar powder。
4
Full emulsion of edible oil and sugar powder。
5
Add 40 grams of full egg fluid, and the rest will be used for brushing。
6
Add sifted low-banded flour and little soda。
7
Add walnut shreds。
8
A one-time glove to rub the face to a non-dry powder state can also be even with a silicone razor。
9
Peach pasta is divided into an average of 25 pieces per 20 grams and flattened in the oven。
10
Peach embryos are coated with egg fluids and a proper amount of black sesame。
11
The pecan embryo is placed in the lower part of the pre-heated oven, up and down to 180 degrees for 18 minutes。Peach Make Tips
1. Eggs weigh 58 grams after removal, of which 40 grams are used for biscuits and 18 grams for brushing. walnuts may be replaced with other preferred fruits of any size. 3. The temperature of ovens is adjusted flexibly to the usual ovens。