Hand-to-hand apricot
By VicentaLakin
I bought a bag of handcakes, and there's a few left. It's very simple to make a lasagna today. Make yourself some snacks in the New Year. Two plates. The first one's four cakes. It's too thick. The second was two cakes, but the egg fluid was too much and the surface was too hot. Tastes so soft that sweets smell a little salty, not so tired。
Recipe Recommendations
- scallion pancakes 2 tablets
- eggs one
- almond slices appropriate amount
- coarse sugar appropriate amount
- salty and sweet
- roast
- three-quarters of an hour
- simple
Steps for Hand-to-hand apricot
1
Eggs in bowls, spread out。
2
Put a little flour on the board and then make a hand grab. Handpickers don't need to be unfrozen, they can't work when they're soft。
3
Brush an egg fluid。
4
A little sugar and apricot, don't put too much. Coarse sugar tastes better than fine sugar。
5
Cover up a hand grab cake and squeeze it gently。
6
And then brush the egg fluids, rub the sugar and the almond chips。
7
Cut to the right size。
8
Tired pieces on the grill. The oven is 180 degrees preheat for 10 minutes。
9
For 180 degrees, for 15-20 minutes, watch, hand-crackers produce oil, and when the surface is hotter, when the oil is just a little short, it is taken out in time. I just baked for a few more minutes, and I burned。Hand-to-hand apricot Make Tips
1. Handpickers do not need to be unfrozen. Put a little flour on the board to prevent the scratches from softening on the sticky board. Sugar and almond chips on the first cake can be left out, but not too much. 3. Temperature and time for reference. Don't brush the egg fluid too much, it's easy to roast. A lot of oil comes out of the hand grab cakes when they are baked, and attention is paid to removing them in a timely manner when the oil is scarce. If you wait for the oil to dry, the surface will burn too much。