Come and learn this super delicious cookie
By Confectionary Fungus Lee
<h2>Royalties</h2>
There is salt butter (sable) 140 g
Powdered sugar (Chablis) 140 g
Whole egg mixture (Chabule) 50 g
Low gluten flour (sable) 300 g
Salt (gauze column) 2 g
Caster sugar (almond syrup filling) 160 g
Honey (almond filling) 75 g
Light cream (almond filling) 208 g
Fermented butter (almond syrup filling) 60 g
Almond slices (almond syrup filling) 300 g
<h2>Practice steps</h2>
1. First prepare the gauze column material
2: Put all the ingredients except the eggs into the cooking machine and beat with the blade paddle
3. Beat into sand grains
4: Add egg mixture and continue mixing
5: Form the dough into a ball
6: Roll out the dough on a tarpaulin
7: The thickness of the dough is about 3 mm
8: Put the hole in the baking sheet, then put it in the oven at 168 degrees for 10 minutes
9: Prepare the almond filling ingredients
10: Boil the ingredients except the almond slices and pour them into the almond slices
11. Mix well
12: Bake for 10 minutes and the crust is slightly yellow
13: Pour the almond filling onto the crust
14. Smooth out the sugar filling as much as possible
15: Put in the oven at the same temperature and continue baking for 18 minutes, the surface is golden brown
16, biscuits at 35 degrees can be cut into pieces
17, super delicious, super crispy after cold
<h2>Tips</h2>
Slice it while still hot, otherwise it will be completely cold and very difficult to cut
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