Caramel pecan

By VicentaLakin

Caramel pecan

Recipe Recommendations

  • low powder 120 grams
  • butter 80 grams
  • egg liquid 20 grams
  • Chop walnuts 40 grams
  • Complete half walnut
  • brown sugar 60 grams
  • cream appropriate amount
  • caramel appropriate amount

Steps for Caramel pecan

  • 1
    (a) Softened butter in small blocks, with red sugar, and with an egg-beater into a plume
  • 2
    (b) Add scattered eggs, continue to be evenly strung with an egg-beater and spread to light
  • 3
    Low-banded flour is sifted into butter, evenly mixed with rubber razors, so that flour and butter are completely mixed into paste. The paste may be sticky and inconvenient, and the paste may be placed in the freezer for about half an hour, making the paste dry or not sticky
  • 4
    Refrigerated face paste is taken out and condensed into a cylindrical form; and a well-formed cylindrical face is rolled over the shredded walnut so that the walnuts are crushed to the surface of the walnut. Put the covered noodles in the freezer room of the freezer and freeze them for about an hour until they are cold
  • 5
    FROZEN NOODLES ARE REMOVED AND CUT INTO THIN SLICES OF 0.5CM THICK. (A) PLACING THE THIN SHEET ON THE GRILL, EACH WITH A FULL WALNUT OF ONE AND A HALF PIECES IN THE CENTRE
  • 6
    In the middle of the oven, which is pre-heated at 180°C, which is taken out for about 10 minutes, with a creamed caramel on the face of a walnut, re-entering the oven and continuing to bake for about 8 minutes, until the lasagna colour becomes brown
  • 7
    Biscuit cooled and sealed and preserved for two weeks。

    • Recipe Categories

    Recipe recommendation