Chinese Food
Chocolate almond biscuit
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I want to eat chocolate recently. Last night, I even got up in the middle of the night to make quilt cake. Today, I made this biscuit. It's delicious. I can't stop. My weight (··········································································································
Cooking ingredients
Cooking Steps
Step1:Whole family of raw material
Step2:Bake the almonds first. Let them cool. 200 degrees. Five minutes. Do not preheat the oven. Or take them out when you hear the crackling sound of almonds.
Step3:Soften butter and add sugar powder. Beat until smooth. Add eggs in several times. Beat until butter is white and bulky. Caution - do not add too much eggs at a time. It is easy to separate water and oil.
Step4:Whipped butter. It should be in this stat
Step5:Mix low gluten powder, starch, cocoa powder, sift into butter, stir until it is dry, put in cooled almond, stir evenl
Step6:Shape the dough into a cuboid with a cross-section of about 5 × 5. If there is a mold, it can be covered with a plastic film. Put it into the mold and compact it. Put it in the refrigerator for about 2 hours. It must be frozen. Otherwise, the dough will brea
Step7:Take out the frozen dough, cut it into about 0.7 thick slices, put them on the oilpaper, and preheat the oven. 150 ℃. 20 minutes. According to my home oven temper.
Step8:Jingdong ~ biscuits are out of the oven. You can eat them when they are cool. Before they are cool, because the almonds are hot, the bitter taste is aroused. It has a different flavor
Cooking tips:I use Chengde almond for almond. It's very strong and slightly bitter. It's more fragrant before use. When making biscuits, I like to change part of the flour into starch, which makes the biscuits more crisp. Temperature. Commonplace. Look at your oven temper... There are skills in making delicious dishes.
