This easy recipe shared & proofed by wife + sister-in-law.
See below recipe for their version that don't require cutting - round shaped goodies!
Florenta no stock, so she substitute with Bianetta as recommended by the bakery shop people.
Both are the yellowish white powdery thing, you bake it you get this caramel-like stuff that binds everything together for this recipe.
Recipe
a) Almond slice + pumpkin seed + black sesame seed, 200g
b) Florenta powder, 100g
c) a + b mix together & place inside cupcake mold
d) Pre-heat oven ~5-10 min & place inside to bake @ 150C for 10 min.
* for 42L oven, step d is 150C for 15min.
*For Faber small oven, her experiment for a nice brown colour caramel is lower down to 130C for another 5min
Variation of baking style, most people lay the mix on baking try & need to cut using pizza knife. So to skip the cutting after 1st fail - everything falls apart when cutting, she opted for cupcake mold from MR. DIY haha. Take note to place the mix for thicker slice..too thin & the biscuit will burn during baking.
See below recipe for their version that don't require cutting - round shaped goodies!
Both are the yellowish white powdery thing, you bake it you get this caramel-like stuff that binds everything together for this recipe.
Recipe
a) Almond slice + pumpkin seed + black sesame seed, 200g
b) Florenta powder, 100g
c) a + b mix together & place inside cupcake mold
d) Pre-heat oven ~5-10 min & place inside to bake @ 150C for 10 min.
* for 42L oven, step d is 150C for 15min.
*For Faber small oven, her experiment for a nice brown colour caramel is lower down to 130C for another 5min
Almond slice RM16.10, 200g & Pumpkin seed
Bianetta on the measurement tray
Bienetta/Florenta @ RM28.80 , 600g
Top view
Ready for sealing until Chinese New Year.
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