Chinese Food
Chocolate almond biscuit
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The origin of this biscuit is a little anecdote. I was going to make a snack for my blog when I went home that day. But I found that the camera was left in the company at the beginning. But many materials were almost ready. The kitchen table was already covered with raw materials. I thought. Forget it. It's better to make a biscuit casually so as to satisfy my craving occasionally. So according to the previous ingredients and procedures of chocolate cookies, I began to get busy. In the middle of the process, I suddenly thought that they mentioned that they particularly like the taste of nuts. I found some whole almonds at home and added them. And I didn't cut them, so that the large almonds could shake in front of my eyes at any time. I didn't use a mold for the final finishing. I wrapped it in a fresh-keeping bag and refrigerated it for an hour. As a result, it didn't take shape. But I still put it directly into the oven to bake. After 18 minutes baking in the oven at 170 degrees, I took it out. When I saw that the surface of the almond didn't change color (chocolate can't tell color), I put it again
Cooking ingredients
Cooking Steps
Step1:Soften the salt free butter at room temperature. Beat the butter with electric beater at low speed until the color becomes lighter, the volume is expanded and the butter is feather
Step2:Add sugar powder and sugar. Stir well
Step3:Add the whole egg liquid in several times and stir evenly
Step4:Add the egg liquid and beat it up again until all the egg liquid is added. Beat well until the egg and butter are combined
Step5:Mix the sifted chocolate powder, salt and low gluten flour and add them to the bowl
Step6:Mix well with a rubber scraper until there is no flour particles. Put into a plastic bag
Step7:Then pour the almonds into the fresh-keeping bag. Press gently to form a chocolate dough
Step8:Lay a layer of fresh-keeping film on the mold. Put the prepared dough into the mold. Finish and shape
Step9:Put it in the refrigerator and refrigerate it for a little while. Take it out from the mould and back out. Cut it into pieces with uniform thickness
Step10:Put it in the preheated 170 degree oven. Middle layer. 18 minutes; take it out. Cool it down. Bake in the oven for 5 minutes
Step11:When it's cold, it's ready to eat.
Cooking tips:1. Butter is not easy to soften in winter. It can be put on hot water to raise the temperature. Let it soften slowly; 2. Mix each material with them. Add another one; 3. Mix the flour into granules. Never mind. Add almonds again. Press gently. The dough will stick together; 4. The mold I choose randomly. Put a layer of preservative film on it to facilitate demoulding; 5. Refrigerate it in the refrigerator One hour later, it will be shaped and cut into pieces. Then it can be put into the oven; 6. I preheated it to 170 degrees. 18 minutes. If I like to eat crispy, I can take it out and cool it. Then put it into the oven for five minutes. There are skills in making delicious dishes.
