Christmas 2 - almond candy and apricot cake(sheng dan zhi er xing ren tang xing zi xiao bing )

Christmas 2 - almond candy and apricot cake

Introduction:

"Before Christmas, the most crowded place in the supermarket is the baking materials section. The black ones are all women. They can't squeeze through Fortunately, my family always has enough reserves^_ ^There are lots of Christmas snacks, but not so much time. It's been more than a week since "one of Christmas - oatmeal cookies" was issued, and finally "Christmas two - almond candy and apricot cookies" came out. It is a small cake with almond sugar as the main material and no flour. It's made by wrapping almond horn with a spoonful of apricot jam. Don't be cheated by the appearance. It's crispy. Actually, it's a small cake with soft taste. Because there is no flour, mainly almond sugar. Almond sugar is very sweet, I like it very much. (of course, the calories and sugar are not low --) this is for father T, who passed the "name day" not long ago. He is more enthusiastic about almond candy than me. Share it with cooks who like snacks. The material consumption is about 11. "

Production steps:

Step 1: put the almond sugar in the refrigerator a little in advance, and then rub it into powder with an eraser. Place the almonds in a warm place. I think this method is a little troublesome, but it's the best one. Because if the almond candy is too soft, it can't be rubbed; if it's too hard or not rubbed into powder, if you want to make it mud Let's fight with tears I've learned a lesson% >_

Step 2: add half a protein, lemon peel and powdered sugar to the grated almond sugar. Because half of the protein is very difficult to control, a spoonful of sticky tape may add up to 2 / 3 of the protein. So you need a little more almond sugar. Stir roughly with a spoon.

Step 3: then use the electric egg beater to make even mud.

Step 4: pour the almonds into a bowl or plate.

Step 5: wet your hands, scoop a teaspoon out with a teaspoon, and roughly shape it into a ball with your hands.

Step 6: roll it in the almond horn. At this time, it doesn't stick to your hand. Pinch it into a ball.

Step 7: put the ball on the baking tray covered with baking paper and press it into a circle with a diameter of about 4cm by hand. According to the amount, don't be too thin. The most convenient thing is to put all the balls in place first, then wash and wet your hands, then start pressing, and press a hole in the middle, don't press it through. Put in a preheated oven, 160 degrees, about 12-15 minutes.

Step 8: put half a teaspoon of apple pectin into a bowl, give a teaspoon of lemon juice and stir well.

Step 9: take an appropriate amount, about 75g apricot jam, brush and sift to ensure the jam is not lumpy.

Step 10: mix well. Have a certain viscosity, or you won't be able to stay on the cake.

Step 11: after the pancakes are baked, put them on the baking plate and let them cool slightly.

Step 12: spoon the apricot jam made in step 10 into the hole in the middle of the pie, wait for it to cool thoroughly, and remove it from the baking paper.

Materials required:

Almond sugar: 100g, right amount

Sugar powder: 50g

Protein: half

Almond horn: right amount

Apricot jam: right amount

Apple pectin: half teaspoon

Lemon peel: right amount

Lemon juice: 1 teaspoon

Note: 1. If there is no apple pectin, it can be used as jam sugar, or Jiding slice. Or if the jam is thick enough, you don't have to give anything. All in all, the jam needs to be kept on the pie when it's cold. 2. Don't touch the freshly baked pancakes. Don't take them off the baking paper immediately, because the pancakes are still soft. Just wait until it's cold.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Sheng Dan Zhi Er Xing Ren Tang Xing Zi Xiao Bing