Cocoa almond stick(ke ke xing ren bang )

Cocoa almond stick

Introduction:

Production steps:

Step 1: roll the almonds with a rolling pin

Step 2: soften the butter and add sugar powder until the color is lighter and the volume is larger

Step 3: add the egg mixture in several times and stir evenly

Step 4: sift the low flour and cocoa powder twice and add them into the batter

Step 5: when the powder is not completely mixed, add the crushed almond granules and mix well

Step 6: mix until you can't see the powder and knead it into a smooth dough

Step 7: roll the dough into rectangular pieces, wrap them with plastic wrap, and put them in the refrigerator until hard

Step 8: take out the frozen dough and cut it into strips about 0.4cm wide

Step 9: put into the baking tray, preheat the oven to 175 degrees, middle layer, heat up and down, 10-15 minutes

Materials required:

Low powder: 100g

Butter: 45g

Egg: 25g

Almonds: 25g

Cocoa powder: 12g

Powdered sugar: 50g

Note: cocoa slightly bitter and almond flavor, and just right, but this biscuit in the baking process need to pay special attention to time and temperature, it is easy to bake, so pay special attention!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Ke Ke Xing Ren Bang