Brittany protein hazelnut crisp

Brittany protein hazelnut crisp

Introduction:

Production steps:

Step 1: soak raisins in whisky for 20 minutes.

Step 2: sift low gluten flour and set aside.

Step 3: place hazelnuts and almonds on the baking tray.

Step 4: preheat the oven, heat 200 degrees, put hazelnut and almond into the oven and bake for 7 minutes. Remove and cool.

Step 5: put the hazelnut and almond into the fresh-keeping bag and beat them into pieces with a hammer.

Step 6: put the nuts into the steel pot.

Step 7: add sugar.

Step 8: mix well.

Step 9: add flour and mix well.

Step 10: add protein.

Step 11: mix well.

Step 12: add the soaked raisins.

Step 13: mix well.

Step 14: lay tin foil on the baking tray. Spoon into a tin covered baking tray.

Step 15: slightly round. There should be enough gap in the middle.

Step 16: bake in the oven.

Step 17: after cooling completely, carefully remove the tin foil and serve it on a plate.

Materials required:

Protein: two

Fine granulated sugar: 100g

Low gluten flour: 60g

Almonds: 20g

Hazelnut: 50g

Raisins: 40g

Whisky: 20g

Note: happy tears small wordy: 1, sugar does not need to reduce, the original formula is 200 grams of sugar, I have reduced by half, reduce again will affect the taste and appearance. 2. After baking, the two kinds of nuts should be completely cooled and then crushed. If the flour and sugar are mixed before they are completely cooled, the mixed sugar will melt due to the residual temperature of nuts, which will affect the taste. 3. As for the temperature and time of the oven, please adjust it according to the situation of your oven. What I have is just for reference. Baking: 160 degrees on the heat, 140 degrees on the heat, 20 minutes in the middle of the oven.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet