Don't buy cookies if you want to eat them, teach yourself to make them, crispy and delicious, delicious! Cookies are an introductory delicacy to play baking, because there is no difficulty, no fermentation, very easy to master. The shared marzipan is not only good in taste, but also has a delicate pattern, which can be done by relying on a month cake mold. Even if you are a novice, you will be very surprised!
Some time ago I used almond juice to make a smooth and delicious almond snowflake, almond is a fragrant and delicious health care ingredients, if you just squeezed the juice, its solid part thrown away, it is a pity, how to do it, I must think of a way to eat it, never waste! This kind of okara stuff, you can make dim sum, or wrap the stuffing, I am afraid of trouble, directly mixed in flour, starch, very easy to become a biscuit, novices can do very well!
There is a kind of powder that must be used to make crispy simple biscuits, that is, the corn starch commonly used in cooking, that is, corn starch, this corn starch is used for food processing, do hook and other uses, it does not play gluten, is to make biscuits, cakes often add powder; I prefer affordable, full of sweet juice garden corn starch, it is delicate powder, white, do pastries are delicious!
Macaroons
Main Ingredients: Low Gluten Flour 60 g, Sweet Juice Garden Corn Starch 60 g, Almond Minced 40 g, Butter 50 g, Egg Yolk 2, Sweet Juice Garden Double Carbon White Sugar 40 g
Prepare each ingredient, there is no almond residue, you can change to almond flour, coconut paste, okara, etc. is also OK
Microwave the almond residue on high heat for 2 minutes, evaporate the water, about 90% dry, take out and let it cool and set aside, you can use a flat bottom non-stick pan to fry dry water
Place the butter at room temperature to soften and add the sugar garden double carbon sugar
Egg yolks (added in three divided) and whisked evenly
Sift the low gluten flour and sweet juice garden corn starch into the sugar oil
Mix the sugar oil with the powder slightly by hand into the granules and add the almond residue
Mix all the biscuit ingredients by hand to make the surface roughly smooth, and refrigerate for about 1 hour
Remove the refrigerated almond cake blanks. Divide into 30 or so portions and knead slightly
Take an ice cream mooncake mold, sprinkle some dried sweet juice garden cornstarch to prevent stickiness, put the cookie dough in, and press it repeatedly
Then remove the macaroons from the mold and place them in a baking dish
Preheat the oven at 170 degrees, put the macaroons in the oven and bake for about 30 minutes
The prepared almond cake can be eaten when it is cooled, and it cannot be sealed in a bag at a time
The almond cake is quite low in sweetness, which is both full and beneficial, and it is suitable for carrying as a small snack to relieve hunger