Component: 45 pieces of baking: 160 degrees Middle layer Up and down fire 20 minutes
The salt-free butter is softened into a paste at room temperature, and the powdered sugar is added to the eggbeater to volume expansion, and the color is white.
Add the beaten whole egg liquid in three portions, and mix it evenly every time until it is completely blended with the salt-free butter to avoid separation of water and oil.
Mix the low-gluten flour and cocoa powder into the butter paste.
Use a scraper to cut into a batter without dry powder.
Add the almond slices and mix well.
Place the batter on the cling film.
The batter is shaped into a strip by a plastic wrap. Put in the refrigerator for more than 1 hour until the dough hardens.
The frozen dough was taken out, cut into pieces of about 6 mm thick, and placed in a baking sheet. If the freezing time is long, it needs to be moved to the indoor temperature for 20 minutes in advance.
Heat the oven at 160 degrees for 10 minutes, put the baking tray in the middle layer and bake for 20 minutes. After baking, move to the grid and cool.