Cocoa almond balls(bu ke mao xiang ke ke xing ren qiu )

Cocoa almond balls

Introduction:

"I wanted to have a rest these days, but in order to eliminate the almonds and cocoa powder at home, I kept busy all morning. This little cocoa almond ball doesn't look amazing. In fact, it is full of cocoa flavor, full of crispness. Wearing a coat of broken almonds, people can't help but love it. If you like this cocoa almond ball, give it a try

Production steps:

Step 1: put the almonds in the oven 150 degrees, middle layer, heat up and down for 10 minutes, then take out and cool.

Step 2: put the roasted almonds into the fresh-keeping bag, and use the rolling pin to crush the almonds.

Step 3: sift the low gluten flour, cocoa powder and baking powder in advance.

Step 4: soften the butter, add the sugar and stir well with an egg beater.

Step 5: beat the butter with electric beater until it is smooth, slightly bulky and light in color.

Step 6: add the broken eggs in several times and beat well. Each time you need to beat the butter and egg mixture thoroughly, then add the next time.

Step 7: after whipping, the butter should be thick, smooth and delicate.

Step 8: pour the low flour and cocoa powder into the whipped butter.

Step 9: mix evenly with a rubber scraper, knead into dough by hand (just knead, don't over knead), and refrigerate for 20 minutes.

Step 10: take a small piece of cocoa dough and knead it into a small ball of about 10 grams.

Step 11: coat each ball with protein solution.

Step 12: roll on the almonds again and gently squeeze them with your hands.

Step 13: stack all the cocoa and almond balls on the baking tray with oil paper and send them into the oven preheated at 170 ℃.

Step 14: in the middle of the oven, heat up and down, 170 degrees for 15-20 minutes. It'll taste better when it's cool.

Materials required:

Low gluten flour: 120g

Cocoa powder: 30g

Butter: 60g

Egg: 1

Protein: moderate amount

White granulated sugar: 55g

Almonds: 50g

Baking powder: 1 / 4 tsp

Note: 1, this time add a lot of cocoa powder, but the sugar is not too much, the final taste retains the cocoa powder light bitter, family members still prefer to eat, but if you like the taste is sweet, you can add sugar according to your own preference. 2. This time, 31 balls were made, but there were a little less broken almonds. Finally, 15 balls were wrapped with white sesame, but the taste was still great.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Bu Ke Mao Xiang Ke Ke Xing Ren Qiu