Light sweet alabang

Light sweet alabang

Introduction:

"Hard Italian molars, light sweet and creamy"

Production steps:

Step 1: prepare the materials

Step 2: soften the butter, mix with powdered sugar and eggs, stir, don't beat

Step 3: pour in low gluten flour

Step 4: knead the dough and let it rest for half an hour

Step 5: roll the dough into 0.5cm rectangular pieces on the board, and then cut them into strips. If you forget to take photos, twist the strips several times and put them on the baking plate

Step 6: brush the egg on the strip and bake in the oven. Preheat the oven 180 degrees. Middle level, 25 minutes

Materials required:

Low gluten flour: 120g

Egg: 1

Powdered sugar: 30g

Butter: 12g

Note: the sugar powder in the formula can not be replaced by fine granulated sugar, otherwise it is not easy to keep the shape when baking. Tin foil can be spread in the baking tray, or put directly on the baking tray without oil

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet