If you go to Macau, you will definitely pay attention to the streets and alleys selling almond cakes, the chef will stuff the cake powder into the traditional wooden mold, press out the shape, after baking, emit a burst of almond aroma, crisp and delicious, evocative.
Macaroons
The main raw material of the traditional almond cake is mung bean flour, I replaced it here with low gluten flour, and then added almond flour, if you have mung bean flour at home, you must first stir-fry the aroma over low heat before using it, because raw mung bean powder will have a slight "bean fishy taste".
I also added some large roasted almond crumbles, which can be eaten in every bite, especially crispy and delicious.
I used a mold of mooncakes to press out the pattern, which is very beautiful.
The method is simple, all the ingredients are mixed into balls, divided into dossiers, pressed, and fed into the oven.
During the baking process, it emits the aroma of almonds, crispy and delicious, and the addition of nut crushes is more layered, and the more you eat, the more fragrant it is.
· Production materials ·
Low gluten flour 120 g Almond flour 30 g baking soda 1.5 g
25 grams of baked alabata kernels
Sugar 40 g Vegetable oil 60 g Whole egg mixture 25 g
Production steps
1, Chop the badan wood kernels, put into the preheated oven, 150 degrees, bake for 5-8 minutes, bake until fragrant
2, Vegetable oil, whole egg mixture, sugar mix together, stir well
3. Sift in the low gluten flour, pour in the almond flour and baking soda
Add the large chopped almonds to the toast
Stir well, knead into a dough and divide into 25 grams of small pieces
4, the mold poured a small amount of flour, turn in a circle, so that the bottom and surrounding are glued with a thin layer of dry powder, anti-stick, and then knock off the excess flour
The small agent is slightly flattened and pressed out with a mold
5, put into the preheated oven, 170 degrees, bake for 20 minutes, the temperature time is for reference only
When baking, the smell of the whole house is wafting
After baking the macaroon, the texture is cleaned, very beautiful ~
Gently break open, drop the dregs, clearly visible nut crumbs, crispy and mellow in the mouth, bite after bite, too fragrant ~
Traditional macaroons, in addition to using mung bean flour, will also add ice meat in the middle.
The home version of the ingredients and preparation, it is simpler, the taste is not inferior at all, oh, let's try it!
For a more detailed production video, you can click on the following (title link) to watch
Crisp and mellow, aftertaste, stay at home, homemade Macao tourists must buy souvenirs ~ ~
Today's food is shared here, and we'll see you in the next issue!