Black currant and almond crisp(hei jia lun xing ren su qiu )

Black currant and almond crisp

Introduction:

"Biscuits are always a kind of snack that I often make. They are not only crispy in taste and suitable for all ages, but also durable in storage. Besides, they are also made into a few small plates of biscuits, wrapped in beautiful biscuit bags, and given as gifts. Today, I use the existing ingredients at home, and then according to my own preferences, I created this sweet and crisp snack. Children's shoes, let's give full play to your creative brain. When you make your own biscuits, you have to do whatever you want

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: cool the almonds, pour into the cooking machine, stir into almond powder. (if you don't have a cooking machine, you can also use a rolling pin to roll it into granules. The final taste will be different.)

Step 3: soak the blackcurrant in water for 30 minutes, then cut into small cubes.

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 in the sifted low gluten flour mixture and stir it with a rubber scraper.

Step 9: pour in the almond powder and blackcurrant crumbs.

Step 10: mix evenly with a rubber scraper, knead the dough by hand (just knead it, don't over knead it), wrap it with plastic wrap and put it in the refrigerator for 30 minutes.

Step 11: take a small piece of dough and knead it into a small ball of about 10 grams. (you can decide the size of the dough according to your preference, but the size in a baking tray must be the same.)

Step 12: stack all the prepared blackcurrant almond balls on the baking tray with oil paper and send them into the oven preheated at 170 ℃.

Step 13: in the middle of the oven, heat up and down, 170 degrees for 15-20 minutes, and it will be more delicious after cooling.

Materials required:

Low gluten flour: 120g

Butter: 55g

Blackcurrant: 40g

Egg: 1

White granulated sugar: 30g

Salt: 0.5g

Almonds: 30g

Precautions: 1. It should be noted that if the eggs are taken out of the cold room, they need to be placed at the same temperature as the room temperature. If too cold egg liquid is added into the butter, it is easy to cause oil-water separation. 2. When the room temperature is relatively low, you can turn the butter in the microwave oven for a few seconds, or blow it soft with an electric hair dryer. If the butter is too hard, it will be very hard to beat, and it will easily cause the butter to splash. 3. After refrigerated in the refrigerator, the dough will be relatively hard, and it will be soft after kneading with hands for several times, so it is easy to shape.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hei Jia Lun Xing Ren Su Qiu