1. Put corn oil and eggs in a basin
2. Stir evenly, but don’t over-stir
3. Add powdered sugar and stir evenly
4. Sift the baking powder, high-gluten flour, and low-gluten flour into a bowl.
5. Use a spatula to stir roughly, then pour in the almond slices
6. Grasp the dough with your hands and make a dough invisible. Don't knead the dough vigorously. Then put it in the refrigerator for 25 minutes
7. Take out the refrigerated dough, take 18 grams of the dough as a small dose, gently round the dough, and dip black sesame seeds on the surface of the dough.
8. Put the dough into the baking tray, and gently press the root of the palm of your hand against the dough to make the dough form natural cracks. (Preheat the oven to 177 degrees) This time the baking pan I used is a rimless baking pan for learning kitchen, a very easy to use baking pan, the surface is non-stick treatment, so there is no need to pad oil paper
9. Finally, put it into the middle of the oven, the upper tube is 177 degrees, and the lower tube is 171 degrees, and bake for 23 minutes. (The temperature is for reference only, because the temperature difference of each oven is different)
10. Finished product. The prepared almond pastry will not be crispy until it is cool enough to eat.
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