Recipe: Almond Granule Protein Preservative

Home Cooking Recipe: Almond Granule Protein Preservative


What about the remaining protein in the snack? It’s a pity to throw it.... use it now~!



  1. After the butter is softened, add the fine sugar to the fluffy color.

  2. Add the beaten protein solution twice, whipped to the extent that the protein is completely blended with the butter, and there is no need to separate the egg oil.

  3. Add 2 drops of almond essence and mix well.

  4. The almonds are baked in the oven at 150 degrees for 5 minutes. The scent can be slightly cooled and chopped. If you like the taste, you can keep more granular.

  5. Stir the whole almonds and stir well

  6. Sift into the low-gluten flour and mix thoroughly with a squeegee. Do not whipped in the counterclockwise direction to avoid the influence of the gluten on the crispy taste.

  7. Set the dough into a dough and then put it in the refrigerator for 20 minutes. After freezing, the slice can be about 2-3 mm thick.

  8. Preheat the oven for 170 minutes for 10 minutes. Put the biscuit pieces and bake them for about 15 minutes. After roasting, see if they are completely roast. After eating and cooling, it will taste a little crispy.


Overall, the steps are relatively simple. Almonds must be baked and will be more fragrant. If there is no almond, you can use other nuts such as walnuts, peanuts, hazelnuts, etc. instead.

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