Xiangnong cheese(xiang nong nai lao kuai )

Xiangnong cheese

Introduction:

"The original recipe uses 100g of salt free cream, instead of peanut oil reduction at home. Almond powder is made by grinding almonds in the cooking machine and adding some corn starch. I haven't tasted the original recipe, but it's delicious and crisp. My son can't put it down!"

Production steps:

Step 1: mix the oil and sugar evenly and beat until white.

Step 2: add the whole egg in batches and beat until the paste is even.

Step 3: sift in the low gluten flour, then directly add the custard powder and almond powder, and grasp them by hand to form a uniform dough.

Step 4: spread the dough into the 18cm * 18cm baking mold, spread it flat by hand, press it flat, and fork the hole on the surface with a fork.

Step 5: preheat the oven at 170 ℃ for about 30 minutes. After flameout, continue to simmer for 15 minutes. Take out and cut into pieces.

Materials required:

Peanut oil: 85g

Low gluten flour: 200g

Whole egg: 25g

Almond powder: 25g

Custard powder: 40g

Sugar: 75g

Note: because the finished product is thick, it needs to be roasted slowly at low temperature, and it needs to be stewed for a long time at the remaining temperature

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xiang Nong Nai Lao Kuai