Chicken Butter Almond Cake

Name: Chicken Butter Almond Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 35g Chicken fat; 40g White sugar; 58g Whole egg liquid; 30g milk powder; Some Roasted almonds

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

For biscuits, they are really delicious, but because of the large amount of oil, my family does less. But for foodies, families will always think of ways to be delicious and healthy.
I made this biscuit because I was going to take my child to the Le Peng Academy of the Nutritionist Club the next day to prepare a snack for the child. I made this biscuit for the fast and busy night. It is also because of this time. Operation, I recommend this to novices, there is really no technical content, no need to pay attention to details, and there is no butter, if you have frozen chicken fat or lard at home, you can do it. The chicken fat I use is my own chicken, which is relatively healthy and relatively buttery. The saturation of chicken fat is lower. However, if you want to find chicken fat to make it, it is not necessary. If you have local chicken, you can use it. This oil is left to make biscuits.
I call the process of making this biscuit simple and rude. After making it, I call the biscuit "stone biscuit", because I think the biscuit can’t be very crispy, but when I got it to the club for everyone to taste it, everyone thought it was too delicious. I also said that I have been looking for this kind of healthy recipe, and I was asked to be a lecturer in an instant to share low-calorie baking. It seems that I am not the only one who likes low-calorie baking. I personally feel that the crispness is not very good. , But it’s not the stone biscuits I’m talking about. In order to reduce the amount of oil, the crispness should be lowered a bit..."

Ingredients

Chicken Butter Almond Cake

1. Prepare the ingredients.

2. Stir the chicken fat in one direction fully, then add the white sugar, add the whole egg liquid and stir evenly. My oil is small, and the chicken fat is low in saturation, and it melts quickly, so I can’t use a whisk Beat loose, if you change to butter, the amount of butter should be slightly increased first, because the melting degree of butter is lower than that of chicken fat, and then if it can be beaten with a whisk, try to beat it as much as possible.

3. Sift the low-gluten flour and milk powder and add in.

4. Mix gently with a spatula, remember to knead.

5. Divide into 8 grams or so, round gently, and place on a baking sheet lined with greased paper.

6. Press one almond on each one.

7. Put it in the middle of the preheated oven, 180 degrees, up and down, about 22 minutes.

8. It's out.

Tips:
1. If there is enough time, put the dough in the refrigerator for half an hour before making it and it will be a little bit crispy;
2. The baking time is determined according to the characteristics of your own oven.