Ebony Shortbread

Name: Ebony Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 18g Chopped almonds; 18g Powdered sugar; 8g Almond powder; 8g corn starch; 25g butter; 12g Egg white; 1/8 teaspoon Baking powder; 18g Ebony meat

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

After making the ebony cheesecake, I suddenly thought, what cranberry biscuits and grape biscuits are in the biscuits, why can't there be an ebony biscuit? So, Mr. Meng’s cranberry shortbread was changed into ebony shortbread. It looks good too. The taste depends on whether you like it or not.

Ingredients

Ebony Shortbread

1. Ingredients: 18 grams of ebony meat, 18 grams of almonds, 50 grams of low-gluten flour, 1/8 tsp baking powder, 18 grams of powdered sugar, 8 grams of almond meal, 8 grams of corn starch, 25 grams of butter, 12 grams of protein

2. The ebony ume is pitted and chopped, and the almonds are also chopped. Sift flour, baking powder, icing sugar, add butter, almond flour, cornstarch, and knead into a loose powder

3. Add egg whites, ebony and almond powder, knead it into a uniform dough, place it on the plastic wrap, roll it into a 0.5cm piece, and use a biscuit mold to make a pattern

4. Put it into the baking tray, put it in the oven, on the middle level, heat up and down 170 degrees, bake for 20 minutes, turn off the heat and continue to simmer for 5 minutes, the surface is golden

Tips:
1. Finely chop ebony and almonds as much as possible, or use a cooking machine to mince them;
2. If the dough is too soft, it can be frozen in the refrigerator for about 30 minutes to harden the dough for easy operation. But it should not be frozen too hard, otherwise it will be difficult to cut.