Coco almond
By VicentaLakin
These days were supposed to take a break, but to destroy the almonds and the cocoa powder in the family, and to keep myself busy all morning. This little cacao almond is not surprising, but it's really fragrance, and it's full of fragrances, and it's got a broken coat on it, and it's kind of something to love. If you like this cocoa almond, try it。
Recipe Recommendations
- low-gluten flour 120 grams
- cocoa powder 30 grams
- butter 60 grams
- eggs one
- protein appropriate amount
- white granulated sugar 55 grams
- baking powder
- almond 50 grams
Steps for Coco almond
1
Put almonds in the oven at 150 degrees, mid-level, and 10 minutes after roasting up and down。
2
The roasted almonds are placed in a fresh bag, where they are crushed with a cane。
3
Low-banded flour, cocoa flour and powdered powder are pre-screened。
4
Butter softens, with fine sugar and evenly mixed with an egg batterer。
5
An electric omelet is used to smooth the butter, a slightly larger volume and a lighter colour。
6
Add broken eggs in parts, evenly. In each case, the full integration of butter and egg fluid is required, followed by the next。
7
After the disturbance has been completed, the butter should be in a lean and delicate state。
8
Powdering low powder and cocoa powder into the well-sprung butter。
9
Smashed and evened with rubber razors, hand-stamped into a noodle group (just in groups, do not overstretch) and frozen in the fridge for 20 minutes。
10
Take a small piece of cocoa noodles and rub it around 10 grams。
11
Every little ball is covered with protein。
12
And roll on almonds and squeeze them with your hands。
13
Put all the fine cocoa apricot codes on a grill with oil-paper on it and put them in a preheated oven of 170 degrees。
14
The middle of the oven, up and down, 170 degrees 15-20 minutes. It'll be better after the cooling。