Almond Rice Flour Chocolate Chip Cookies

Name: Almond Rice Flour Chocolate Chip Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Unsalted fermented butter; 85g Low powder; 30g Glutinous rice flour; 15g Almond powder; 40 to 50g Baked Chocolate Beans; 10g Egg liquid; 30g Caster sugar; 1g salt

by Manxiang Hut

5.0 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

The special feature of this biscuit is the addition of glutinous rice flour, which is rarely used in biscuits. Although the creamy flavor is very strong, the addition of rice flour is less greasy in the mouth and adds a layer of crispy powder like a ceramic cake. Taste (the recipe was changed from Miss Cashmere). Another special feature is the use of fermented butter. Here is a rough understanding of fermented butter by combining some online knowledge and my own practical knowledge.
The difference between fermented butter and ordinary butter is mainly in flavor. Fermented butter uses fresh cream as raw material, and uses advanced enzymatic hydrolysis and long-term biological fermentation technology to release the flavor substances locked in milk fat. Fermented butter has a slightly acidic scent of lactic acid fermentation. Compared with ordinary butter, it has a stronger natural milk fat scent, and it melts in the mouth and is refreshing and not greasy. It is more suitable for snacks with high fat content. "

Ingredients

Almond Rice Flour Chocolate Chip Cookies

1. Various raw materials are available for use.

2. After the butter has softened, add salt and sugar, and grind and stir with a spatula.

3. Use a whisk to beat until the color turns white.

4. Add egg mixture and beat well.

5. Add almond flour and stir well.

6. Sift in the powder, stir and press with a spatula.

7. Add toasted chocolate beans and form a dough with your hands. Don't knead too much to avoid gluten.

8. Reshape it into a cylinder with a diameter of about 4.5, wrap it in plastic wrap, and refrigerate for more than 30 minutes.

9. Take out and cut into slices of about 0.7~0.8 thickness (because of the addition of chocolate beans, the edge of the slice will be more fragile at this step, so you can slightly tidy it up by hand), 170 degrees for 18-20 minutes.