Xiaoji Crescent Cake

Because corn starch is added, the taste is very crispy. I used almond flour and the aftertaste of the almond scent is wonderful.

Because corn starch is added, the taste is very crispy. I used almond flour and the aftertaste of the almond scent is wonderful.

Material

Low-gluten flour 61g
corn starch 61g
Hazelnut flour (or almond flour) 61g
Powdered sugar 45g
Unsalted butter (fermentation type) 100g
Powdered sugar (for decoration) The right amount

Mix low powder, corn starch and powdered sugar and sieve them, mix with almond flour; butter softens; bake paper on non-stick baking tray; preheat oven to 170 ° C

Put the butter in a mixing bowl and stir with a rubber spatula until the butter turns white, then quickly stir until soft and smooth.

Sift into 1 mixed powder and mix well. Use a rubber spatula to cut the flour and butter together. After not seeing the dry powder, stir 10 more times.

Use a scraper to clean the mixing bowl, and then gently knead the dough with your hands.

Divide the dough into small pieces of 10-11 grams

Use your palm to knead each piece of dough into small balls and expel the air.

Use three fingers to rub the ball into a 5-6 cm long stick on the panel. After the dough has softened, sprinkle a little flour as needed to prevent sticking (I did n’t sprinkle the flour, it did n’t stick)

Bend both ends of the rubbed bar down into a downward "U" to make a horseshoe shape, and place it on the baking tray with a certain interval.

Place in the oven and bake for 12-15 minutes, until the shortbread is slightly brown, remove it and place it on a cold rack to cool. (Attention! Hot shortbread is particularly fragile, be careful!)

After completely cooling, sift a layer of powdered sugar for decoration on the finished product, and the visiting distance should be closer.

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