Almond cake

Almond cake

Introduction:

"The old protein crunchies were hard and crisp, but this almond crunchy crunchy crunchy crunchy. Can you keep the residue? There is more oil than powder. Crispy cakes are more popular than crispy cakes. In fact, it's all oil. "

Production steps:

Step 1: prepare materials

Step 2: put the almond horn into the oven, heat up and down 150 degrees, bake for 10 minutes, cool and set aside

Step 3: soften the butter, add sugar, and beat well with the egg beater

Step 4: add the whole egg in several times and stir into a uniform paste

Step 5: mix the low gluten powder and baking powder and sift them into the butter

Step 6: add almond powder and mix slightly with a rubber scraper

Step 7: add the almond horn

Step 8: mix well

Step 9: take about 8g with a spoon and put it on the baking plate,

Step 10: put in the oven, middle layer, heat 170 degrees up and down, bake for about 20 minutes, then simmer for 10 minutes

Step 11: release

Materials required:

Almond horn: 25g

Butter: 60g

Fine granulated sugar: 25g

Salt: 1 / 8 teaspoon

Whole egg: 12g

Low gluten powder: 55g

Baking powder: 1 / 4 teaspoon

Almond powder: 12g

Note: no almonds can be replaced by other nuts, of course, it can not be called almond cake. Turn the batter in an irregular direction to avoid gluten

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet