The Traditional Midpoint of Crispy and Dregs-rose Hazelnut Crisp
1.
[Formulation materials] (12 pieces)
50 grams of butter, 50 grams of sugar, 1 egg, 180 grams of low powder, 30 grams of chopped hazelnuts, 1/2 spoon of aluminum-free baking powder, 10-15 grams of rose, a little honey [baking]
190 degrees, up and down pipes, 12-15 minutes
2.
1. Soak the roses in honey water for more than half an hour
2. Cut the butter into small pieces
3. Add sugar after softening
4. Beat evenly with an egg to form a feather
5. After adding the whole egg, continue to beat until it is soft and smooth without beating
6. Add rose petals
3.
7. Sift the low powder and baking powder into the butter paste
8. Chopped or crushed hazelnuts
9. Add the chopped hazelnuts and start stirring
10. Cut and mix from bottom to top to avoid tendons
11. Knead it into a small ball with your hands and put it in a baking tray to squash round, then put a whole hazelnut, press
12. After preheating the oven 190 for 5 minutes, put it into the bakeware, the upper and lower pipes, 12-15 minutes.
4.
Finished product
Tips:
Haiyan’s Kitchen Notes:
1. When making the midpoint, a good formula is very important
2. Weigh all the materials before doing it
3. Strictly follow the formula, basically it will be good
