Apricot
By VicentaLakin
Much of the time spent baking is spent making things, writing recipes every day, then standing in the kitchen for two to three hours, especially when it has recently become like a demon, so difficult to get the material together, and it gets lazy because of the heat. So there's this simple, fast and very tasteful cookie today。
Recipe Recommendations
- low-gluten flour 150 grams
- unsalted butter 100 grams
- powdered sugar 50 grams
- salt 2 grams
- vanilla extract 2 grams
- whole egg 30 grams
- milk powder 25 grams
- Aluminum-free baking powder 2 grams
- protein 15 grams
- big almond appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Apricot
1
Cut the butter into small blocks and soften the room at temperature; add sugar powder and use an electric egg-pumper to produce thick white。
2
Add vanilla to the mix。
3
The whole egg fluid is added in fractions and the egg fluids are mixed to the full absorption。
4
Low powder, powdered powder, powdered milk mixed into the basin。
5
Scratch the face with your hands, cover it, and put it in the fridge for 30 minutes。
6
The frozen pasta is removed, divided into 10 grams of small agents, sphericalized and neatly coded into the oven。
7
Plutonium on the surface。
8
The top is flattening on almonds。
9
The oven is preheated, 170 degrees, up and down, mid-level, 20 minutes; the oven is ready for 10 minutes。Apricot Make Tips
1. Try not to knead the dough as much as possible, so as not to cause the dough to become tense and affect the crispness of the cookies.
2. When adding egg liquid, add it in divided times and stir well. Otherwise, it will easily separate the oil and water and affect the taste of the finished product.
3. When the biscuit is not completely cooled, the inside will be soft and will become crunchy after cooling; if the inside of the biscuit is still soft after completely cooling, it means that the baking time is not enough, so you can return it to the oven for a while.
2. When adding egg liquid, add it in divided times and stir well. Otherwise, it will easily separate the oil and water and affect the taste of the finished product.
3. When the biscuit is not completely cooled, the inside will be soft and will become crunchy after cooling; if the inside of the biscuit is still soft after completely cooling, it means that the baking time is not enough, so you can return it to the oven for a while.