Almond pastry better than Macao Xiangji

Almond pastry better than Macao Xiangji

Introduction:

"I went to Hong Kong to play. When I strolled on the top of the mountain, I smelled the smell of almonds. I followed the smell and found a small shop where almond cakes are baked. Just in time for a pot of fresh cake, tasted a piece is really fragrant and crisp, full of almond fragrance filled the mouth. Suddenly, I feel surrounded by happiness. Unfortunately, I didn't understand what the boss said. I didn't find the way to do it, so I had to go home and have a try. I don't want to succeed with a try. It turns out that delicious food can be so simple sometimes. "

Production steps:

Step 1: rub off the fried almond skin.

Step 2: put almonds, mung bean powder and sugar into the beater to break.

Step 3: add the oil into the beaten powder and mix well. Put it in the mold and press out the blanks one by one.

Step 4: wait to enter the oven. 120 degrees until the fragrance comes out.

Step 5: fresh out.

Step 6: it's crispy.

Materials required:

Almond: 150g

Mung bean powder: 100g

Corn oil: 20g

Sugar: 30g

Note: 1. The almond is fried before my mother, thin skin rub up a little hard, and there is a big ignition. Next time you can peel the skin first and then fry it. 2. Smash almond, mung bean powder and sugar together because almond is easy to get oil after beating for a long time. Mung bean powder can absorb oil and won't stick to knife. You can also mix all kinds of materials better. 3. If you like the milk flavor, you can use butter.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet