How to make delicious creamy almond butter, how to make creamy almond butter, the specific method of making creamy almond butter will be shared with you
Ingredients for making creamy almond butter:
A. Sweet pie crust: 120g butter, 100g powdered sugar, 40g eggs, 1g salt, 240g low-gluten flour B. Almond filling: 50g butter, 45g powdered sugar, 45g eggs, almonds 50 grams of powder C. 300 grams of strawberries
How to make creamy almond butter with pictures
1. Make the sweet pie crust first: cut the butter into small pieces and let it soften at room temperature, then mix with the powdered sugar. Beat until butter is fluffy.
Add the eggs into the whipped butter in three batches, stirring after each addition until the eggs are completely absorbed by the butter.
Sift the salt and flour into the butter and mix briefly into a dough.
Put it in the refrigerator for 20 minutes before use.
This pie crust is very versatile. It can be used for all basic sweet-flavored pies. You can make more, keep it in the refrigerator, and use a portion each time. You can even shape it in a tart mold and bake it, store it in the freezer, and defrost it and reheat it at any time.
2. Make the almond filling: Cut the butter into small pieces and let it soften at room temperature. Mix with the powdered sugar and beat until the butter is fluffy.
Add the eggs into the whipped butter in three batches, stirring after each addition until the eggs are completely absorbed by the butter.
Add almond flour to butter and mix briefly to form a dough.
Put it into a piping bag and store it. If you don’t use it up, you can also put it in the refrigerator for a day or two before using it. The freezing time is longer.
3. Roll the pie dough into a 0.3cm thick sheet, put the dough into the mold, press the pie dough with your hands, and evenly stick the dough to the inside of the mold.
4. Use a scraper to scrape off the excess pie dough to ensure that the edges of the dough are neat, and evenly poke some ventilation holes in the dough to prevent bulging during baking.
5. Place another tower mold on all the shaped tart shells, and press it gently (or use a weight stone or red bean) to keep the shape of the mold while baking. Will swell.
6. Preheat the oven to 180 degrees, place the tart shell on the upper middle shelf of the oven, and bake for about 15 minutes until the surface turns brown.
7. Unmold the baked tart shell while it is hot, then let it cool slightly and fill it with almond cream filling. Continue to bake at 180 degrees for 8-10 minutes until the filling is solidified. Remove from the mold immediately after baking. .
8. Wash the fresh strawberries, remove the stems, and garnish on top of the almond paste.
1. The texture of sweet pie crust is relatively crisp, similar to cookies. The butter needs to be softened at room temperature in advance so that it can be whipped with sugar more quickly.
2. When the room temperature is high in summer, try to use ice eggs for operation.
3. Fresh fruits must be kept dry, and if necessary, dry the surface with kitchen paper towels. In order to keep the surface of the fruit moist and shiny, you can brush a layer of honey or thin jam on the surface.