Nut crisp
This recipe is also from teacher Meng's 100 biscuits. In fact, the shape can be completely based on your own preferences ~ because some people still say that the shape is ugly ~ but no matter how delicious it is, hehe~
Step 1 . Bake the walnuts, almond slices and cashew nuts in material a at 150 ℃ for 10 minutes.
Step 2 . After cooling, put it into the cooking machine together with sugar powder and stir it into powder for standby.
Step 3 . After softening the salt free cream at room temperature, add sugar powder and instant coffee powder respectively, and mix well with a rubber scraper.
Step 4 . Beat the eggs with an egg beater.
Step 5 . Add the whole egg in several times and whisk quickly to form a uniform cream paste.
Step 6 . Sift in low gluten flour and baking powder.
Step 7 . Then add the material in practice 1 and mix it with a rubber scraper in an irregular direction to form a uniform batter.
Step 8 . Put the paste into the flower mounting bag and use the flat mouth flower mouth.
Step 9 . Preheat the oven, bake the upper layer at 160 ℃ for about 20 minutes, and simmer for 10 minutes.
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