Apricot
By VicentaLakin
When I first saw this little cake, I fell in love with it, and I didn't start baking it, so I kept it. It's a very delicate little snack, shared with ash, and it's done very well for the first time, and the children and their fathers love it. There's an almond in the middle of the crackers, the smell of cookies and the delicious smell of dried fruit。
Recipe Recommendations
- butter 100 grams
- powdered sugar 50 grams
- salt 1/4 teaspoon
- vanilla extract 1/4 teaspoon
- whole egg 30 grams
- low-gluten flour 150 grams
- milk powder 25 grams
- baking powder 1/4 teaspoon
- protein 15 grams
- almond appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Apricot
1
Raw materials。
2
Butter is put into larger bowls, room temperature is softened and salt, sugar powder is added。
3
Smash even。
4
Add vanilla to the spiritual mix。
5
The egg fluid is added in fractions, and is fully mixed each time。
6
Good butter paste。
7
Low powder, powdered milk, powdered powder mixed together and sifted into the bowl。
8
Sliced with a rubber razor to the point where there was no dry powder。
9
A smooth pasta with a handband wrapping up the skin film and putting it in the freezer for half an hour。
10
Take out the dough, split into 10 grams of a little agent, then rub it in a little ball, and release it in a neatly prepared dish。
11
Brush a thin layer of protein on the face of the noodles and press an almond in the middle of the dough. When you press the almond, the ball flattens itself
12
The oven is preheated at 160 degrees, placed in the oven, in the middle, up and down, for about 20 minutes. "If you don't want the pie to be too dark, you'll be covered in tin paper."Apricot Make Tips
Poetic heart phrase:
1: The butter here softens itself when placed in a bowl, called room temperature softening, rather than the kind heated into a liquid through water.
2: When knocking eggs, reserve a little bit of protein and use it to brush it on the surface of the biscuit blank to avoid knocking another egg.
3: If you don't have almonds, replace them with cashew nuts, peanuts and other nuts.
4: The baking time is based on your own oven. My oven temperature is a bit low.
1: The butter here softens itself when placed in a bowl, called room temperature softening, rather than the kind heated into a liquid through water.
2: When knocking eggs, reserve a little bit of protein and use it to brush it on the surface of the biscuit blank to avoid knocking another egg.
3: If you don't have almonds, replace them with cashew nuts, peanuts and other nuts.
4: The baking time is based on your own oven. My oven temperature is a bit low.