The recipe introduction is about 50 yuan.

material

Protein120g, fine sugar 60g, low-gluten flour 40g, almond flour 60g, powdered sugar150g, and appropriate amount of blue jam.

working methods

1. Beat the egg whites in a blender at a high speed until wet and foaming, then add fine sugar and continue beating until hard and foaming.

2. Sieve the low-gluten flour, almond powder and sugar powder, and slowly add them into the formula 1 and stir well.

3. Put the baking tray paper into the baking tray, immediately put the method 2 into the flower squeezing bag, squeeze out the round emulsion on the baking tray paper with a flat nozzle, put it in the upper layer of the oven, and bake at 180℃ for about 8 minutes. When eating, you can take two almond protein cakes and put them in blue jam.

material

1. 700g of high-gluten flour, 20g of fine sugar, 350g of water, 50g of eggs, 2g of white vinegar14g, 2g of cream, 3g of oil, 4g of protein and 0g of fine sugar105g.

working methods

1. According to the step diagram on the left page, 1? 8. Material 1? 3, making crispy dough; After the egg white of material 4 is beaten, add fine sugar several times and beat it to the right consistency, which is protein sugar.

2. After relaxing the dough for 20 minutes, divide it into rectangular pieces with a width of 7 cm.

3. Divide the dough of method 2 into a knife every 3 cm, do not separate it after cutting, brush with protein sugar and sprinkle with almond horn.

4. Put it in a baking tray at regular intervals, bake it in the oven at 200℃ above the fire and 180℃ below the fire until the expansion reaches the highest point, open the oven door, lower the oven temperature to 150℃ above the fire, and bake it for a while.