Healthy almond cake

Healthy almond cake

Introduction:

"I believe many friends have doubts about butter and baking powder, and many novices don't have butter or baking powder at home. Today, I'd like to tell you that you don't need butter or baking powder to make more delicious, crispy and healthy biscuits. This recipe is based on your own practical experience. It's absolutely delicious. There's no strange smell of butter or baking powder that's harmful to your health. I used chicken oil. I wrote an article on "homemade butter substitute - boiling of chicken oil". Recently, I used this chicken oil to make all kinds of baking to replace butter. It turns out that it is absolutely OK, and it is more fragrant and healthier. Some people say that butter is extracted from milk, and chicken oil has no nutrition. But in today's environment of food safety concerns, I prefer to believe in self-confidence The boiled chicken oil is more healthy, at least the chicken raised in my hometown, and there are no additives in the cooking process. Today, I didn't expect that this almond cake would have such a good effect. It's crispy, and it's much sweeter than butter. In the process of making biscuits, the greedy cat at home wanted to eat almonds directly. After the biscuits were baked, Juran broke off the almonds and ate the biscuits directly. He said, "well, it's delicious."

Production steps:

Step 1: take the frozen chicken oil out of the refrigerator and beat it with an egg beater until it turns white

Step 2: add the sugar and beat until fluffy

Step 3: add an egg and continue to beat it evenly. I use native eggs with yellow color. The finished product is very beautiful

Step 4: add sifted low gluten flour and milk powder, add salt

Step 5: mix well, wrap with plastic wrap, and refrigerate for one hour

Step 6: divide the dough into small dough of about 10 grams and round it

Step 7: press the almond to create natural cracks

Step 8: preheat the oven, heat up and down, 180 degrees, put in the middle layer, bake for 15 minutes, cover with tin foil and bake for 5 minutes

Step 9: it's out

Materials required:

Low gluten flour: 150g

Milk powder: 30g

Chicken oil: 70g

Fine granulated sugar: 50g

Whole egg liquid: 50g

Salt: 1g

Note: 1. Chicken oil should be used when it is frozen to be as hard as butter in the refrigerator, not liquid; 2. Dough should be put into the refrigerator when it is frozen to be a little hard, so it is more crisp; 3. Baking time should be set according to the power of each oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet