French caramel almond
By VicentaLakin
It's a very simple, highly successful French snack. What are you waiting for
Recipe Recommendations
- low-gluten flour 250g
- butter 125g
- powdered sugar 75g
- egg yolk of 2
- almond slices 75g
- light cream 50ML
- fine sugar 75g
- maltose 25g
- honey 25g
- sweetening
- roast
- several hours
- ordinary
Steps for French caramel almond
1
Let's have a map of the fabric
2
Another apricot
3
...the butter room is softened and convoluted into a sticky cream form with sugar powder, evenly mixed。
4
Put it in the yolk
5
Joined by sifted low powder, mixed by pressure
6
Keep the membrane wrapped up. Put it in the freezer for at least an hour
7
Take out the noodles, hit it with a stick, and fix it
8
Put the mold on the skin, light pressure the mold, cut to the size of the mold
9
Stoke holes at the bottom with a fork, preheat the oven to 180°C, bake for 20 minutes, take out the cooling
10
Light cream poured into the pot and opened fire, adding fine sugar and malt sugar, honey, butter, while heating and mixing it with an eggbeater
11
It boils down to a little boiling liquid, bubbles, and it's light yellow, and then it's evened with almond chips
12
Pour hot almond caramel on a cooled waffle with a flat thickness
13
Keep it in the oven at 180°C, bake it for about 15 minutes, and then it gets darker to the surface. Cold defilm。French caramel almond Make Tips
Chestnut: 1. Cut them better when they cool, and caramel doesn't stick everywhere. When cooking caramel, do not overwrite the apricot tablets so that they do not break. 3. The ground floor is soothing that it is inevitable that it will be cut. Note: The recipe is produced and published by the Depp Baking Laboratory