Almond pastry(xing ren xiao su bing )

Almond pastry

Introduction:

Production steps:

Step 1: soften the butter and add sugar powder until the color becomes lighter and the volume becomes larger

Step 2: add vanilla extract and mix well

Step 3: add in the egg mixture and stir it into cream paste

Step 4: sift the low powder, milk powder, baking powder and salt twice and add them into the cream paste

Step 5: stir the powder to no dry powder

Step 6: knead into a smooth dough

Step 7: wrap in plastic wrap and refrigerate for 30 minutes

Step 8: take out the frozen dough and divide it into small dosage forms of about 10 grams each

Step 9: knead into a small ball and put it in the baking tray evenly

Step 10: brush a layer of protein solution on the surface of the ball

Step 11: put the nut in the middle of the dough and flatten it with your fingers. Preheat oven to 160 ° for 15-20 minutes

Materials required:

Low powder: 150g

Milk powder: 25g

Butter: 100g

Whole egg: 30g

Baking powder: 1 / 4 teaspoon

Protein (brush face): appropriate amount

Vanilla extract: moderate

Nuts: moderate

Powdered sugar: 50g

Salt: 1 / 4 teaspoon

Note: 1, this biscuit is very simple, so there is not much need to pay special attention to the point, biscuits added to the right amount of baking powder, help biscuits crisp, if from a health point of view, you can choose to ignore; 2, nuts can be selected according to personal preference; 3, to keep biscuits uniform color and not too heavy, can be added after the biscuit color Cover with tin foil, turn off the heat and simmer for another 10 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Xing Ren Xiao Su Bing