Apricot
By VicentaLakin
This almond ball is made to consume domestic hoarding. This almond ball doesn't taste as good as butter, but it doesn't get tired and tastes good after chewing! In order to enrich my tastes, I'm stuck on the outside of almond balls with four flavors of black sesame, white sesame, coconut, rough sugar. My favorite taste is coconut。
Recipe Recommendations
- almond 100 grams
- low-gluten flour 100 grams
- milk 30 grams
- fine sugar 50 grams
- brown sugar 20 grams
- whole egg liquid 35 grams
- coconut appropriate amount
- black sesame appropriate amount
- white sesame appropriate amount
- coarse sugar appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Apricot
1
The almonds add 10 minutes of bubble
2
Skinned almonds
3
Into the oven, 150 degrees, 10 minutes dry water
4
Almonds, milk, red sugar, fine sugar, and whole egg fluid are placed together in the kitchen。
5
It's a fine slurry
6
The almond mud digs into the bowl with a spoon
7
Scan low-banded flour and mix it into pasta
8
Dig a little spoon paste with a spoon and rub it in a circle and stick it to the face with coconuts or black and white sesame or rough sugar
9
A flat code into the oven, leaving a gap between the balls, 170 degrees in the preheat oven, 25 minutes to the surface
10
Save in a sealed tank after cooling