Caramel almonds
By VicentaLakin
Beacon, which has the strength of ordinary bread, is a semi-hard bread inherited from the Jewish nation of Israel, which has a super-brained taste in which apricot caramel bee is involved in homemade caramel and the surface is full of almond tablets, which are really delicious。
Recipe Recommendations
- high-gluten flour 200 grams
- yeast 3 grams
- fine sugar
- salt 3 grams
- qingshui
- unsalted butter 5 grams
- almond slices appropriate amount
- egg liquid a little
- sweetening
- roast
- several hours
- ordinary
Steps for Caramel almonds
1
(a) To pour sugar and a tea spoon of sugar made of caramel into the pot, to heat it on fire, to turn it into caramel colour, to add water, to continue to shake and immediately fall on the baking paper
2
(b) Cracking with a knife after condensing
3
(b) Materials prepared for facemaking
4
(b) The placement of sugar, salt and water in stainless steel pans, and the mixing thereof5
(b) Inverted high-banded flour and yeast, evenly mixed
6
Slipped in the basin, smoothed with soft butter, continued to rub for about five minutes, smoothed back into groups
7
The pasta is equal to 8 with a razor
8
Scratch them up, put them in a tub, covered them with dry towels and woke them up for about 10 minutes
9
(b) Excerpt the noodles, crush them and squirt them into 15 *7 elliptical noodles, crushing the caramel in step 2, to the left of the noodle
10
Scroll the pasta from the front to the inside, roll it gently, stretch it to the surface 15 cm long and leave a thick face on the end of the caramel
11
collapse the face in rings; practice references: http://home.meishichina.com/space-7224731-do-blog-id-540632.html?bsh bid=521978858
12
Eight in a row, on a grill with baking paper
13
Put the oven in the oven, place a bowl of hot water below the oven, use the oven ' s fermentation function, 45 degrees and fermentation for 40 minutes
14
(b) The boiler boils its internal water and then sets the fire in the middle of the fire, and puts the face in the boiler together with a small, cut baking paper for 30 seconds each
15
(a) Leaching from a filter, drying water, on a fresh board with baking paper, brushing a thin layer of egg fluid, and spreading almond chips evenly
16
Put it in a 210-degree pre-heat oven, mid-level, up and down the fire, and roast it for 18 minutes, and then immediately take it out and cool it off on the cooling shelf
17
Begs eat when they're hot, they taste best。