Material A: 2 eggs (about 1 10g), 30g almond powder (dried almonds can be broken by a cooking machine), 2g salt, 20g sugar, flour 130g, 2g soda and 20g olive oil.

Material b: almond 16.

1, break the eggs, and add all materials except flour a;

2. Sieve the flour and mix well.

3. Divide the flour into 20g 16 pieces;

4. After shaping into a ball, press a big almond on each dough;

5. Preheat the oven 180 degrees, put it in the middle layer, and bake it up and down for 15 minutes;

6, after the oven, let it cool before eating, which is more crisp;

Soda cracker

Practice:

1, low flour 1 50g, whipped cream 40g, milk 60ML, dry yeast 3g, salt 1 g, baking soda powder1g, and kneaded into dough. (You can make about 50 pieces)

2. Roll the kneaded dough into 2mm thick slices, and punch even holes in it with a fork.

3. Press out the shape with the biscuit model.

4. Discharge into a baking tray and put it in a warm place for final fermentation.

5, 20-30 minutes, fermentation until the dough is slightly thicker, then baking in the furnace, 200 degrees, middle baking 15 minutes.

6, 200 grams of chocolate +20 grams of whipped cream, medium heat in the microwave oven 1 minute, take out and stir until completely melted.

7. The biscuits are dipped in the chocolate in the required shape and put on a plate to cool and solidify.

8. Take a biscuit, apply a spoonful of chocolate, cover another biscuit, and the chocolate sandwich biscuit will be ready.

Puff ball

Practice: 1, 90 grams of milk, 40 grams of butter, 2 grams of salt, heated to boiling; Sift in 70 grams of low-gluten flour and mix until it does not stick to the container;

2. When the temperature drops to 60 degrees, add 3 eggs in several times and mix well;

3. Put it into a paper bag and squeeze it onto a baking tray;

4. Preheat the oven 190 degrees, and bake for 10 minutes first; Open the damper and continue baking for 10~ 15 minutes;

5. Melt dark chocolate in water and squeeze chocolate on puffs; Just add almonds and pistachios.