Chicken fat almond cake

Overview

As for the biscuits, although they are really delicious, my family makes less of them due to the large amount of oil. But for families who are foodies, they will always find a way to make them both delicious and healthy. I made this biscuit because I had to take my children to attend class at the Nutritionist Club's Le Ping Academy the next day, and prepare some snacks for the children. I made these biscuits quickly in the evening because of this operation. It is precisely because of this operation that I recommend this to novices. There is really no technical content, you don't need to pay so much attention to details, and there is no butter. If you have frozen chicken fat or lard at home, you can make it. The chicken fat I use is from home-raised chicken, which is relatively healthy. Compared with butter, the saturation degree of chicken fat is lower. However, if you want to go out to find chicken fat to make it, there is no need. If you have native chickens, you can keep the oil to make biscuits. I called the process of making this biscuit simple and crude. After it was made, I called the biscuits stone biscuits because I felt that the biscuits could not be very crispy. When I brought them to the club for everyone to taste, everyone thought they were too delicious. They also said that they have been looking for this healthy recipe. They asked me to be a lecturer in an instant to share low-calorie baking. It seems that I am not the only one who likes low-calorie baking. I personally feel that the crispness is not very good, but it is not what I call stone biscuits. In order to reduce the amount of oil, the crispness should be lowered...

Tags

• baking
• children
• old man
• cookies
• afternoon tea
• chicken fat
• low gluten flour
• milk powder
• roasted almonds
• white sugar
• whole egg liquid

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Stir the chicken oil thoroughly in one direction, then add white sugar, and add the whole egg liquid in batches and mix evenly. The amount of oil I have is small, and the saturation of the chicken oil is low, and it melts quickly, so it cannot be beaten with a whisk. If you change to butter, first the amount of butter should be slightly increased, because the melting degree of butter is lower than that of chicken oil. Then, if you can use a whisk, beat it as much as possible.

   

3. 3 Sift in the low-gluten flour and milk powder.

   

4. 4 Mix gently with a spatula, remembering to knead.

   

5. 5 Divide into small portions of about 8 grams, gently shape into balls, and place on a baking sheet lined with greaseproof paper.

   

6. 6 Press an almond on each.

   

7. 7 Place in the middle rack of the preheated oven, 180 degrees, with upper and lower heat for about 22 minutes.

   

8. 8 It’s out.