Almond flavored bomb
The recipe comes from teacher Meng's 100 cake recipes in autumn. I don't understand why it is called a small bomb. Anyway, the teacher calls it that. Just follow her.If you can't accept the taste of almonds, don't learn. My husband doesn't eat almonds and says he's confused after tasting them.I made 4 high-temperature paper cups (other small molds can hold 6). I ate them early in four days. It is estimated that they will be fat
Step 1 . Materials are ready for weighing.
Step 2 . Melt the butter over low heat.
Step 3 . Boil until a little boiling. Leave the fire to cool.
Step 4 . Whole egg+fine granulated sugar+orange juice.
Step 5 . Beat well with a hand whisk.
Step 6 . Add the melted butter.
Step 7 . Continue to stir into a uniform liquid.
Step 8 . Sift in the mixture of low flour, almond flour and baking powder, and mix irregularly with a rubber spatula.
Step 9 . Cover the batter with plastic wrap and refrigerate for 30 minutes.
Step 10 . Preheat the oven at 180 degrees for 10 minutes.
Step 11 . Spoon the refrigerated batter into a paper cup or mold with 2 small spoons, 8 minutes full.
Step 12 . Put it in the middle of the oven for 25 minutes.
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