Apricot

By VicentaLakin

Apricot
The smell of almonds and butter has been abetted by the scent

Recipe Recommendations

  • butter 80 grams
  • powdered sugar 40 grams
  • fine salt 1 gram
  • whole egg liquid 25 grams
  • low powder 130 grams
  • almond powder 15 grams
  • baking powder 3 grams
  • Original almond
  • Whole egg liquid for brushing face a little

Steps for Apricot

  • Make Apricot step 0
    1
    Add sugar powder and salt to the soft butter and mix it evenly with silicone razors
  • Make Apricot step 1
    2
    Add sugar powder and salt to the soft butter and mix it evenly with silicone razors
  • Make Apricot step 2
    3
    Add all the whole egg fluid, continue to mix all the egg fluid and butter, grow big and smoother
  • Make Apricot step 3
    4
    Add low powder and almond powder and mix it evenly
  • Make Apricot step 4
    5
    Put one-time silicon gloves on, pull out about 10 grams of face, round it up, flatten it down, put it on the grill, put an entire almond in the middle
  • Make Apricot step 5
    6
    Brush a full egg fluid on a cookie
  • Make Apricot step 6
    7
    Put it in a hot oven
  • Make Apricot step 7
    8
    180 degrees up and down. Twenty-five minutes
  • Make Apricot step 8
    9
    When the roast is finished, the cookies are evenly coloured, and they smell like strong almonds and butter
  • Make Apricot step 9
    10
    Take out the cookies and put them on the hanger
  • Make Apricot step 10
    11
    Completed Chart
  • Make Apricot step 11
    12
    Completed Chart

    • Apricot Make Tips

    ONE CAN MAKE 29 LITTLE COOKIES AND TWO FULL EGG FLUIDS THAT ARE NOT SIFTED WITH THE CONSTANT TEMPERATURE OF 3. 4. THE ORIGINAL ALMOND IS READY TO EAT, AND THE TEMPERATURE AND TIME OF ROASTING 5 IS NOT REQUIRED TO BE ADAPTED TO THE OVEN PERFORMANCE AND BAKING HABITS: TORNIYA JAPANESE 12L SMALL OVEN LOW POWDER: SHINYA

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