English Version
Ingredients
- Powder
|
Kind |
Quantity |
Necessity |
Note |
|
Low-Gluten Flour |
100g |
Necessary |
You can use low-gluten flour to replace with it if you don’t have low-gluten flour, but low-gluten is better. |
|
Almond Powder/Whole Milk Powder |
20g |
Optional |
Depend on what you like. |
|
Granulated sugar |
50g |
Necessary |
About 30g for Chinese |
|
Salt |
1.25ml (About 1/4 Spoon) |
Necessary/Optional |
Best to add it on my own opinion. |
- Liquid
|
Kind |
Quantity |
Necessity |
Note |
|
Whole Egg |
25g |
Necessary |
/ |
|
Jam (Blueberry jam) |
/ |
Optional |
Add it as you like, but don’t add it too much. |
- Solid
|
Kind |
Quantity |
Necessity |
Note |
|
Chopped Nuts |
45g |
Necessary/Optional |
Need to cut as little as possible, but needn’t to be powder. |
|
Dried cranberry (or any dried berry) |
/ |
Optional |
Reduce the quota of chopped nuts depend on how much you add dried cranberry. |
Step
- Prepare the ingredients
- Prepare all the ingredients at one time.
- The temperature of the butter should be about 20 degrees Celsius, the temperature of the room should be about 25 degrees Celsius, so that you can beat butter. If you don’t want to wait too long, you do can heat and melt butter by using the micro-wave oven, but remember don’t make it too hot, because the egg liquid will be denatured when you mixing the hot butter liquid and the egg liquid. In my recommendation, the butter liquid is best to be a little warm, and the egg was just taking out from the refrigerator or it’s the winter now.
- Beating the mixture of egg and butter
- Mixing the egg liquid and butter liquid, then beating the mixture until it becomes fluffy, don’t forget add the granulated sugar in it three times when you beating the mixture. Because the egg liquid can cool the butter liquid down, you can easily beating the mixture if you following my recommendation.
- Mixing
- Sieving the low-gluten flour and almond powder in the mixture.
- Add in the rest of ingredients that you prepared before.
- Mixing up by using scraper.
- Making the mixture becomes a cuboid (the size depend on what you like, about 2.5x4cm in my recommendation) with your hands above the cake paper.
- Sealing the mixture cuboid with cake paper, then refrigerate it till it becomes sturdy.
- Baking
- Cut the cuboid into a slice (about 0.8cm). Preheating the oven to 180 degrees Celsius when you’re cutting.
- Baking for 15 to 20 minutes.
——————————————————
中文食谱
