Almond crisp(xing ren cui bing )

Almond crisp

Introduction:

"The nutritional value of almond is very balanced. It not only contains nutrients similar to animal protein, such as protein and fat, but also contains cellulose, which is unique to plant ingredients. The radish element, thiamine, riboflavin and nicotinic acid contained in almond are extremely precious medicinal materials, which have the functions of moistening lung, dispersing cold, expelling wind, stopping diarrhea and moistening dryness. It can moisten the lung, clear fire, detoxify and nourish the face. It has good curative effect on cough caused by lung dryness. It is a detoxification food without side effects. The compendium of Materia Medica also mentions the three functions of almond: "moistening lung, eliminating accumulated food and dispersing stagnant Qi". Almond has been recognized as a good beauty product since ancient times, and it is the main medicine for moisturizing and beauty of ancient health practitioners. Vitamin E in Almond plays an important role in anti-aging of human body. Traditional Chinese medicine believes that almond can moisten skin and dredge blood. Modern science has proved that sweet almond is rich in fatty oil, protein, vitamin A, vitamin E and minerals, which are beneficial to the appearance. They can help the skin resist oxidation, inhibit the formation of chloasma, make the skin more smooth and delicate; they can provide the necessary nutrition for the hair, and make the hair more dark and bright. So whether it is taken orally or used externally, the effect is very obvious. "

Production steps:

Step 1: make all the materials.

Step 2: put the almonds on the baking tray and spread them flat.

Step 3: preheat the oven at 140 ℃ for 5 minutes and bake for 5 to 8 minutes.

Step 4: take out the roasted almonds and cool them.

Step 5: divide the almonds into two parts after cooling and crush them with a grinder.

Step 6: one is thinner and the other is coarser. Mix the two.

Step 7: mix the flour, sugar, salt, soda and crushed almonds in a container.

Step 8: add the egg mixture.

Step 9: stir into dough.

Step 10: divide the dough into two parts (the amount of one material is divided into two parts, I use two materials here, it is divided into four equal parts) and knead the long "dough stick" respectively.

Step 11: apply egg white to the brush, and apply egg white to the "noodle stick".

Step 12: preheat the oven to 160 ℃ and bake for 15 minutes.

Step 13: take out the dough stick and let it hang for a while.

Step 14: use a knife to cut the "face stick" oblique knife into several pieces 1cm thick.

Step 15: put it in the oven again. Adjust the oven to 140 ℃ and bake for 20 minutes. Take it out and cool it.

Materials required:

Raw almonds: 100g

Flour: 110g

Eggs: 1.5 (one whole egg plus one egg)

Egg white: 1

Fine granulated sugar: 50g

Salt: 2G

Soda: 2G

Note: if you feel sticky when kneading dough or dough stick on the operating table, you can wet your hands with water, and there will be no problem. Remember, please don't use oil. In addition, when baking, be sure to brush a little oil on the baking plate, otherwise it will stick to the plate! Please remember!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: other

Chinese PinYin : Xing Ren Cui Bing