1. Unsalted butter softened at room temperature
2. Then add powdered sugar, salt, and mix well with a rubber spatula
3. Whisk evenly with an electric whisk
4. Then add vanilla extract and beat evenly
5. Add the whole egg liquid in portions
6. The whole egg liquid is added every time after whipping evenly before adding the next time
7. Sift in the low-gluten powder, milk powder and baking powder together
8. Use a rubber spatula to mix evenly, mix into a dough, then put it in the crisper, chill and relax for about 30 minutes
9. Take about 10 grams of dough, knead it into a ball, and put it on the baking tray
10. Brush the protein liquid on the surface of each sphere
11. Then put an almond on it. Preheat the oven, middle level, heat up to 180 degrees, lower heat to 150 degrees, bake for about 25 minutes, turn off the heat and simmer for about 10 minutes
12. Keep sealed after cooling, eat as soon as possible
Tips:1. Almonds do not need to be baked in advance!
2. If the dough is soft, it can be refrigerated for a period of time to make it harder, which is easier to handle.
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