Pistachio peaches
By VicentaLakin
The pistachio at home is about to expire
Recipe Recommendations
- butter 70g
- corn oil 70g
- white granulated sugar 90g
- low-gluten flour 220g
- pistachio powder 30g
- eggs one
- baking soda 3g
- baking powder 5g
- pistachio nuts appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Pistachio peaches
1
The butter room is softened with corn oil, pistachio butter, white sugar, and egg-beater to lactate at a low rate。
2
It's the size, the color, the white state, the piston sauce I use, it's not the dark color, so I'll put piston powder on the back, and if it's made with magic or some other green oil, it can be replaced with almond powder, or I don't want nuts powder to be replaced with flour of equal weight。
3
The egg fluids were added to the emulsed sauce, each time they were stung to the egg fluids, and the next time they were absorbed, I was added three times。
4
The powder term is evenly mixed。
5
The powder is sifted into the sauce, and the platinum powder is sometimes thicker, and the sifting does not necessarily pass。
6
We mix emulsed sauce with flour in a flip。
7
the dough is split into 50 g a round。
8
squeeze, put a hole in the middle with your finger and put on a pistachio. my dough is dry because of the 30 g almond powder, and the formula is gone。
9
Toaster, mid-level, up and down, 180 degrees, 20 minutes。Pistachio peaches Make Tips
You can use almond powder without pistachio powder。