Almond pastry
Overview
It has been rainy for the past two days, and the late autumn afternoon is a bit lazy. The baby flipped through her books and peeled almonds to eat. It’s boring to just eat! So I peeled a few almonds and went to the kitchen to start making this peach shortcake! After making it, make a cup of mint tea with this biscuit. A perfect afternoon...
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Ingredients
Steps
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Prepare all materials and weigh them!
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Add half of the almond flour to a grinder and grind into powder!
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Pour the sugar into the vegetable oil and stir until the sugar is almost dissolved.
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Beat the eggs into the oil and sugar mixture with a whisk until evenly mixed
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Beaten liquid, very thick egg liquid
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Pour in the mixture of cake flour, whipped almond flour and baking soda. Gently chop and mix well
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Wear disposable gloves on your hands to lightly grasp the flour and form it into a ball. Don’t over knead!
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We weighed 15 grams per dose and divided it into 20 pieces in total!
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Put a little less vegetable oil in the mooncake mold, put the small amount in and press evenly
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Press and arrange them on a baking sheet lined with oil paper, leaving some space in between, because the cake will become larger when baked!
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Arrange them in order and put them in the middle rack of the oven and heat them up and down at 170 degrees for 15 minutes! Each oven has a different temperature. Bake it according to the temperature of each oven until it changes color!
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The finished product after coming out of the oven
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Have a cup of mint tea and two pieces of almond cake! It’s snack time!
