Coffee apricot
By VicentaLakin
it's a lot easier to learn to be a horseman, a freshman, than the last one. ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha. this formula, i can fit around six little paper models. (paper size: 4.5 cm in diameter at the bottom, 5.8 cm in diameter at the mouth, 4.0 cm above) for reference only。
Recipe Recommendations
- low-gluten flour 100g
- eggs 1g
- butter 50g
- milk 30g
- baking powder half a spoonful
- coffee powder appropriate amount
- banana appropriate amount
- almond slices appropriate amount
- raisins appropriate amount
- sugar 25g
- sweetening
- roast
- an hour
- simple
Steps for Coffee apricot
1
Butter melts at constant temperatures, adding sugar to the hair。
2
Hit to light。
3
Add eggs, evenly。
4
Add milk evenly. It may be that the oil is insoluble and that the butter that is opened is adhesived, although it was later found to be less influential。
5
After two sifts with low powder and powder, the sift is evenly mixed with a mixer. Fast soluble coffee powder with a small amount of hot water converted to condensed coffee fluid and added to the paste. I took half of it, added banana blocks, evenly mixed it into banana marfin。
6
It's nice to put in a paper model, and next time it's supposed to be in a bouquet. It's ugly. Surface embedding almond chips or raisins
7
Toaster: Mid floor, top-down, 130°C, 20 minutes. (Because I'm using the Demont oven, with eight ovens, which are generally warmer than the other ovens, and the normal oven should be at a temperature of 170-180°C