Cream almond cake
Step 1 . Soften butter at room temperature and add sugar.
Step 2 . First mix it with a rubber scraper, and then beat it evenly with a blender.
Step 3 . Then use the mixer to stir evenly. Add the whole egg liquid in 3 times, and quickly beat with a blender to form a uniform cream paste.
Step 4 . Mix low gluten powder, baking powder and vanilla powder, sift into the cream paste, and mix slightly with a rubber scraper.
Step 5 . Add almond beans and make a dough with your hands.
Step 6 . Put the dough on the cling film, shape it into a square, wrap it in the cling film, put it in the refrigerator for 3 hours to set, or freeze it for 1 hour.
Step 7 . Cut the solidified dough into about 1cm thick pieces, discharge into the baking tray, and bake.
Step 8 . Baking: (the time and temperature are for reference only, and can be properly adjusted according to the temper of your own oven) & lt; br /> Preheat the oven in advance, 150 ° C for 15 minutes, reduce it to 140 ° C for 10 minutes, and simmer for 10 minutes with residual temperature after turning off the fire.
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