Almond walnut yolks
By VicentaLakin
This section, which is cheesy, glamorous, smug, glamorous, glamorous and sweet, makes people love it; it smells, sour and yellow, sour and sour, sour and sour, sour and sour, sour and sour, sour and sour and sour。
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- coconut powder 30 grams
- cooked egg yolk of 4
- fine sugar 50 grams
- vegetable oil 90 grams
- salt 1 gram
- almond
- walnut
- sweetening
- baking
- an hour
- ordinary
Steps for Almond walnut yolks
1
The mix of oil, salt, sugar and crushed yolk is even。
2
Sift in flour, corn starch, coconut powder, evenly mixed, hand-stamped, slightly dryed, covered with fresh film and frozen in the fridge for half an hour。
3
Take out the noodles, split them into equal little agents, round them up, and put them on the baker with oil sheets。
4
Press a little flat, press an almond in the middle, not too hard, and if the middle is too thin, the baked cookies can break。
5
The oven is preheated, upper-middle, upper-fire, 150 degrees, roasted for about 20 minutes (specifically adjusted for the thickness of the cake), with a light yellow on the edge。
6
Hang on, seal it。Almond walnut yolks Make Tips
1. The noodles should be slightly dry, not too wet or too dry to disperse. 2. Precious egg yellow must be sifted to be fine. 3. The amount of time and temperature required for bakery is adjusted, as appropriate, to take into account the thickness of the cookie and its own oven。