Peach
By VicentaLakin
I've been thinking about doing something with this experiment's lucky Cawood hand-held mixer, and seeing people make basically ice or soup juice, let's make a simple, fast walnut today! There was always a desire to buy another dishworker, and now it seems to be a perfect substitute for this Kewood hand-held mixer, which today is so delicate with the walnut powder and the sweet design of the mixer won't make the powder splash everywhere. It's not amazing, but it's impeccable... and it's a piece of beauty, a piece of beauty that's low-key, dedicated to your family...
Recipe Recommendations
- walnut 50g
- low-gluten flour 70g
- animal butter 50g
- granulated sugar 20g
- baking powder 1g
- vanilla extract 2 drops
- powdered sugar appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Peach
1
The walnuts are in the oven 100 degrees, mid-level, about 10 minutes, and they're out for cold
2
Boiled walnuts into fine walnut powder with a large-calibre soup bar in a Cawood handheld mixer
3
We'll use the ballballs in the Kawood hand-held mixer
4
With an egg-beater, it's a white color, a white color
5
Add two drops of vanilla
6
Sifting in low-band powder, powdered powder
7
Pour it in the walnut
8
Just use a rubber knife to mix it into a pack
9
Scratch a small ball of equal size with a hand and drop it into the oven, 170 degrees, mid-level, about 20 minutes
10
A little sugar powder on the pecan's surface when it's outPeach Make Tips
First, the butter must be fully whipped until it's very light and fluffy.
Second, when mixing the dough at the end, do not overmix; just mix until it comes together without any dry flour.
Third, the baking time should be adjusted according to your own oven's performance.
Fourth, once the walnut cookies have cooled, store them in a sealed bag.
Fifth, try to grind the walnuts into a fine powder for a better texture.
Sixth, when placing the walnut cookie dough on the baking sheet, leave some space between each piece, as they will expand slightly during baking.