Almond biscuit: a lovely snack for children to grind their teeth

Almond biscuit: a lovely snack for children to grind their teeth

Introduction:

"When I first saw this cookie, I fell in love with it. At that time, I didn't start baking, so I collected it. This is a very crispy snack, using the formula of ash sharing. It was very successful the first time. The children and their fathers like it very much. There is an almond in the middle of the crisp biscuit. The milk flavor of the cookie and the dried fruit flavor of the almond blend together skillfully, and the taste is very good. "

Production steps:

Step 1: raw material drawing.

Step 2: put butter into a large bowl, soften at room temperature, add salt and sugar.

Step 3: mix well.

Step 4: add vanilla spirit and mix well.

Step 5: add the egg liquid in several times, and fully stir each time.

Step 6: mix the butter paste.

Step 7: mix the low flour, milk powder and baking powder together and sift them into a bowl.

Step 8: use a rubber scraper to cut and mix until there is no dry powder.

Step 9: make a smooth dough by hand, wrap it with plastic wrap and refrigerate for half an hour.

Step 10: take out the dough, divide it into 10 grams of small dosage, then rub it into small balls, and place it in the baking pan neatly.

Step 11: brush a thin layer of protein on the surface of the dough, and then press an almond in the middle of the dough. (when you press the almond, the ball flattens itself.)

Step 12: preheat the oven 160 degrees, put it in the oven, middle layer, heat up and down, about 20 minutes. (if you don't want the cake to be too dark, you can cover it with tin foil later.)

Materials required:

Butter: 100g

Powdered sugar: 50g

Salt: 1 / 4 teaspoon

Vanilla extract: 1 / 4 tsp

Whole egg: 30g

Low gluten flour: 150g

Milk powder: 25g

Baking powder: 1 / 4 teaspoon

Protein: 15g

Almonds: moderate

Note: the butter here is softened by itself in a bowl, which is called room temperature softening, instead of being heated to liquid through water. 2: When knocking eggs, reserve a little bit of protein for brushing on the surface of biscuit germ to avoid knocking another egg. 3: If you don't have almonds, you can replace them with cashew nuts, peanuts and other nuts. 4: The baking time is subject to my own oven. The temperature of my oven is a little low.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet