Before traveling to Macau, my favorite specialty was not egg tarts or dried meat, but crisp and nutty almond cakes, which were especially comfortable to enjoy with tea.
This time, I successfully reproduced the traditional version at home, and also created a low-calorie whole wheat version, which is suitable for eating and sending to the elders.
The material is not complicated, the production process is 10,000 times simpler than the macaron with almond flour, you must try!
Health Edition
Ingredients: Low gluten flour 65 g, black whole wheat flour 70 g, almond flour 30 g, erythritol 45 g, honey 10 g, olive oil 30 g, yogurt 30 g, egg yolk 1, baking soda 1 g.
The recipe is the same as the traditional version, sugar-free, half whole wheat flour, and yogurt instead of half the oil.
Note: This flavor is not so crispy, but it is hard and crispy, and you can also add fruit and vegetable powder to make other flavors.
Traditional version (recipe reference honey Qing's gastronomic life)
Ingredients: 135 g of low gluten flour, 30 g of almond flour, 45 g of powdered sugar, 70 g of corn oil, 1 egg yolk, 1 g of baking soda.
Mix egg yolk with powdered sugar, add corn oil to fully emulsify, and then sift into powder;
Use an embossed mold of mung bean cake, 20 grams a pressed cake;
Oven at 160 degrees for 20 minutes.
Note: You can also add crushed almonds to make granules of almond cakes.