Amazing high-grade goods! Almond shabulei~~(jing yan de gao ji huo xing ren sha bu lie )

Amazing high-grade goods! Almond shabulei~~

Introduction:

"I got this recipe when I started baking tools. I first saw the name" almond Shapley " I don't understand, but I know it's a high-grade snack, because most high-grade goods have unusual names Is my understanding a little strange=_ =! just see the pictures attractive, and the evaluation is good, they say it's delicious, so I also want to try! And when I bought the ingredients, I had them ready. Ha ha. The effect is amazing! It's made with my chive sesame soda biscuit. It's another success after remembering this biscuit. Ha ha, delicious! Crisp, sweet, eat a lot of pieces! My husband gives me a high evaluation. I'm going to bring two pieces to my friends tomorrow. "

Production steps:

Step 1: 1. Add 3 ~ 4 drops of lemon juice into the cream to make sour cream. Put it in the refrigerator. Can also buy ready-made sour cream, lemon juice with fresh lemon, hand squeeze can.

Step 2: 2. The extra lemon can be soaked in a small bowl together with the tea water, put in the refrigerator, like me, and absorb the flavor! This should be a life tip

Step 3: 3. Spread oil paper on the baking tray, spread almond slices on it, and bake at 150 degrees in the middle of the oven until it turns slightly yellow. Do not burn it~~

Step 4: 4, butter out of the refrigerator, room temperature softening, but do not turn into oil. If it's very cold at home, you can take it out ahead of time. When baking the almond slices just now, put the butter container on the top of the oven and use the remaining temperature. Add the white granulated sugar (granulated white granulated sugar, instead of icing or powdered sugar), and beat it with an electric egg beater until the color is lighter and the volume is larger. Add white sugar to the butter to make it feel grainy. It doesn't matter. Just stir it evenly.

Step 5: 5. Use a scraper to add the yoghurt oil and beat it evenly with an egg beater.

Step 6: 6. Add the whole egg liquid in three times, and beat evenly. Make sure to add each time and beat well, and then add the next one. The shape below the picture is finished by me with a scraper. Haha, I always feel that it's better to put it together and then use an egg beater. It's good for my heart

Step 7: 7. Sift in high gluten flour and low gluten flour, mix well with scraper.

Step 8: 8. Put in almond slices and mix well with scraper. This step is more difficult to say ~ ~ it will be very tired after finishing ~ ~ the picture is almost done~

Step 9: 9. Prepare my artifact, pine mold, lay the fresh-keeping film like me, and fill the dough into the mold, which should be compacted to ensure the perfect shape. The amount of this prescription can't be filled in one mold. It's still one fourth longer. Use your hands to arrange the shape and wrap the plastic wrap. Send mold directly to send frozen, after an hour to refrigerate. Keep the ones without molds refrigerated and slice them together later

Step 10: 10, this step is a lot of Oh ~ ~ take out the hardened dough from the mold, write so tired!!! Upload pictures, upload slowly~~

Step 11: 11, slice, dip in sugar, pay attention to white granulated sugar! It can be dipped around or on one side. Depending on your taste, if you like sweetness, dip more noodles with sugar. In addition, when slicing, make sure the thickness is even!!

Step 12: This is the process of baking. It smells good. My cat can't help turning around me ~ ~ ha ha. 12. Preheat the oven to 170 degrees, spread oil paper on the baking plate, put the biscuits stained with sugar on the baking plate, leave space up and down, bake at 170 degrees, middle layer, about 20 minutes. It is also recommended to pay attention to the baking situation at any time. If necessary, turn it over halfway. You can take out the roasted one and cut it thinly.

Step 13: finished product!!! Lucky glass safe lunch box, one and a half!! A sense of achievement!! Delicious!!

Materials required:

Butter: 150g

Almond slice: 100g

Low gluten flour: 100g

High gluten flour: 100g

Fine granulated sugar: 90g

Light cream: 5g

Whole egg liquid: 32g

Lemon juice: right amount

Note: 1, if you don't like sweet, afraid of fat girl, white sugar and butter ratio can be a little less, it doesn't matter. 2, suggest baking process, always pay attention to the baking situation, can turn in the middle, don't burn. 3. When slicing, try to be consistent in thickness. If there is thickness, it will be troublesome when baking. You have to open the thin one and take it out first, then bake the thick one for a while It's troublesome ~ ~ 4. After pouring the flour and almonds into the mold, it's very difficult to use the scraper when mixing them well. I tried to mix them directly by hand like kneading dough. It's more labor-saving. 5. After entering the mold, you can put them in the freezer for nearly an hour, and then put them in the freezer for half an hour. As long as they are hard, you can cut them. It doesn't need to be long. I can't fit the gram of this prescription in my mold. There is about a quarter of the size. I shape it by hand and wrap it directly in the plastic wrap. If there is no mold protection outside, don't put it in the freezer. Refrigerate it directly ~ the cutting hardness is just right at the same time as inside the mold ~ 6. Pay attention to the heat!!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jing Yan De Gao Ji Huo Xing Ren Sha Bu Lie