Brown sugar almond biscuit
Introduction:
Production steps:
Step 1: roll the almonds with a rolling pin
Step 2: brown sugar is rolled into fine powder with rolling pin
Step 3: soften the butter, add brown sugar rolled into fine powder with rolling pin, and beat until the color becomes lighter and the volume becomes larger
Step 4: add the egg mixture in batches and mix well
Step 5: mix and sift the low powder and baking powder twice and add them
Step 6: when the powder is not completely mixed, add the crushed almonds
Step 7: make a dough by hand
Step 8: make it into a desired shape, wrap it with plastic wrap, and freeze it in the refrigerator until hard
Step 9: take out the dough and cut it into 0.7cm thin slices
Step 10: put into the baking tray, preheat the oven to 170 degrees, middle layer, 15-20 minutes
Materials required:
Low powder: 165G
Butter: 65g
Baking powder: 1 / 4 tsp
Egg: 1 / 2
Almonds: moderate
Swire brown sugar: 65g
Note: 1, biscuits are chewy, so add appropriate baking powder to increase the degree of crispness, if you mind, you can also choose not to put, more chewy; 2, in the process of kneading dough, do not over rub, affect the taste; 3, no almonds, you can also choose other nuts instead, but not less nuts, will affect the taste; 4, butter red When the sugar is sent, the brown sugar should be rolled with a rolling pin in advance (the method can refer to step 1), otherwise there will be a lot of brown sugar particles.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Hong Tang Xing Ren Bing Gan
Brown sugar almond biscuit
Ordinary in appearance and extraordinary in taste. Wai Biao Pu Tong Wei Dao Bu Fan Ying Tao Qi Feng
Boiled meatballs (Creative Series). Shui Cuan Rou Wan Chuang Yi Xi Lie
Bean curd with crab roe. Xie Huang Dou Fu Can Zhuo Shang Na Yi Dao Gao Da Shang Huang Jin Dou Fu
Braised rape with mushrooms. Shuang Gu Ba You Cai
Stir fried three shreds of Chinese toon and egg. Xiang Chun Ji Dan Chao San Si