When I was a child, my family didn't dare to let me eat this snack, because you would unconsciously eat it all. Delicious and non-greasy almond Melaleuca Crisp, Xian Yi, Xian Yi, come and try it.

Almond Melaleuca Cake

Materials:

Toaster cake

250g low-gluten flour

40 grams of butter

8 grams of fine sugar

Salt 1/4 teaspoons

Water125g

Butter180g (for packaging)

Decorative part

Eggs, almond slices, coarse sugar.

Exercise:

1. Mix low-gluten flour, fine sugar and salt into a basin and add softened butter;

2. Slowly add water and knead into smooth dough;

3. Wrap with plastic wrap and refrigerate for 20 minutes;

4. Put 180g butter slices into a fresh-keeping bag and roll them into even slices with a rolling pin;