French caramel almonds
By VicentaLakin
it's almost new year's eve, and it's starting to make some year-olds, making a french-style caramel almond waffle for relatives. it tastes a little bit like a northern almond。
Recipe Recommendations
- low-gluten flour 200 grams
- powdered sugar 65 grams
- butter 100 grams
- lemon zest 20 grams
- eggs a
- light cream 110 grams
- honey 110 grams
- white granulated sugar 130 grams
- North almond 300 grams
- sweet fragrance
- baking
- half an hour
- ordinary
Steps for French caramel almonds
1
Prepare the material and the amount required。2
Lemon peels are scraped with tools。3
Take a clean basin and put it in soft butter and sugar powder。4
Pump the butter out of the egg。5
The whole egg fluid was added to the butter twice and smoothly。6
Add sifted low-banded flour simply mixed。7
Add a mixture of lemon peels。8
No dry powder。9
A sheet of oil paper was laid on each of the noodles, the face of the face was made thin with a cane, the face of the face was plattered with a fork to prevent it from getting heaty and uneven during the baking。10
The noodles were placed in the lower layer of the preheated oven, with 160 degrees of fire and 170 degrees of cooking for 15 minutes。11
Butter, white sugar, light cream and malt sugar, and white sugar melted by fire。12
The fire heats up the sugar, and the syrup rises out of the caramel color, reaching 115 degrees to turn off the fire。13
Pour almond chips into the syrup。14
The almond chip is evenly covered in syrup。15
Put the cooked almond chips on the baked pancakes。16
Caramel almond cookies are placed in the middle and lower of the oven, roasted up and down at 170 degrees for 20 minutes, and painted on the almond tablet。17
Caramel waffles are cooked and the pendulum is removed, and if the stove is soft, it can cooler and rewind。18
Caramel almond cakes are cold and sliced。French caramel almonds Make Tips
One, those who don't like northern almonds can be replaced with almond chips, weighing 150 grams. 2. A single sheet of oilpaper is better operated on each side of the lasagna at the time of the cracker. 3. Biscuit floors must be made of oilable paper so as to facilitate the rebutting of the stove. 4. The temperature of ovens is adjusted flexibly to the usual ovens。