almond shortcake
By VicentaLakin
Recipe Recommendations
- unsalted butter 100 grams
- powdered sugar 50 grams
- salt 1/4 teaspoon
- vanilla extract 1/4 teaspoon
- whole egg liquid 30 grams
- low-gluten flour 150 grams
- milk powder 25 grams
- baking powder 1/4 teaspoon
- protein 15 grams
- almond appropriate amount
- milk fragrance
- burn
- ten minutes
- simple
Steps for almond shortcake
1
Soften the butter at room temperature and beat well on low speed.
2
Add vanilla essence and beat well.
3
Add powdered sugar and salt and beat well.
4
Add powdered sugar and salt and beat well.
5
Sieve in low flour, milk powder and baking powder.
6
Use a spatula to carefully mix until there is no dry powder.
7
Then... I ran out of patience, so I stretched out my claws, I grabbed, I pinched... I kneaded out a smooth dough and put it in the refrigerator to chill for 30 minutes.
8
Remove the refrigerated dough, divide it into small dough pieces of about 10 grams each, knead it round, press it slightly flat, and place it in a baking sheet covered with oil paper.
9
Preheat oven to 180 degrees. Embed an almond grain on each dough.
10
Then brush the surface with protein solution. Send it into the preheated oven. Originally, it takes 20 minutes to bake, but my oven may be too gentle. I bake it for 30 minutes every time. After roasting, simmer in the oven for another 10 minutes.