2013/6/29 I love the almond kernels in Yifen. I ca n’t figure out why the American almonds are called almond kernels and the domestic almonds are called almonds. In my eyes, it ’s delicious. It makes no difference.
Material
| Low powder | 180g |
| 70% or more | 50 grams |
| milk | 125ml |
| Corn flour | 20 grams |
| Baking powder | 2 grams |
| butter | 100 g |
| Brown sugar or white sugar | 100 g |
| egg | 2 pcs |
| Sugar-free cocoa powder | 50 grams |
| Vanilla extract | A teaspoon |
| salt | 2 grams |
| almond | Several |
1. All powders except sugar are mixed by sieving
2. Pour milk into the milk pan and cook until a small foam appears, pour the dark chocolate cut into small pieces, turn off the heat and stir until the black chocolate is completely fused in the milk, let it cool and set aside
3. After the butter is softened, add sugar and beat it to light white on medium speed.
4. Add an egg and continue to beat until it is evenly mixed, then add another egg until it is completely fused, the butter is beautiful feather-like
5. Add vanilla extract to smooth out hair
6. Pour the powder mixture into the beaten butter paste three times, mix well each time and add the next powder.
7. Slowly pour the chocolate milk into the batter, cut and mix evenly.
8. Crush the almonds, mix them into the batter, cut and mix evenly, even if the batter is complete.
9. Put the paper tray in the muffin tray, batter into the paper tray, 2/3 full, and put a whole almond on the batter
10. Into the preheated oven, the middle layer 170 degrees for 20 minutes.
