Caramel almonds
By VicentaLakin
mei had bought a couple of desserts, one of which was a french dessert translated, and there were really a few snacks that were particularly attractive. i took the book, i looked over and over, and i decided to try this little cracker in the shape of it. when the cookies weren't chocolated, i took them and tasted them. thinking about it, we're not usually used to sugary, so i used 66% pure black chocolate to wrap cookies, so i wouldn't find it particularly sweet when i went again
Recipe Recommendations
- low-gluten flour 180G
- butter 90g
- powdered sugar 50g
- egg yolk 30g
- salt 1/8 teaspoon
- fine sugar 75g
- light cream 50g
- maltose 25g
- honey 25g
- almond slices 75g
- pistachio nuts 15g
- Pure dark chocolate 80g
- sweetening
- roast
- several hours
- senior
Steps for Caramel almonds
1
Add butter (softly softened at room temperature), sugar powder and salt to the small pots of tarp
2
We'll just sort it out, and then we'll get to light and big
3
Pour it into yolk
4
Smuggle evenly
5
Scan low-banded flour
6
Flip evenly
7
Pour mixed noodles into a non-glaze grill Medium
8
The surface is covered with a sheet of oil
9
Lose the oil
10
Put a fork through the surface and put it in a freezer for 30 minutes
11
Send it to the preheated mid-level oven, 180 degrees, 15 minutes
12
Out of the oven
13
Scratch the pistachio
14
Put the oxen-smelling material together with almond chips in the small pot
15
It's going to heat up to 115 degrees
16
Pour almond
17
And when it's fast, it's the almond cow
18
I'll pour out the made syrup into the cold tarp. Move
19
I'll level the almond syrup evenly, and I'll keep an eye on the edge
20
Send it to the middle of the oven. 190 degrees, 20 minutes
21
When you're out of the oven, you're going to throw pistachio on the surface
22
When you're cold enough not to stick your hand, you cut it in strip form
23
Heated black chocolate insulation into liquid form
24
On the bottom of the almond cake and on the surface, a layer of chocolate will be cool