French caramel almonds
By VicentaLakin
I USED TO MAKE SOME CRANBERRY COOKIES BACK HOME IN CASE THEY WERE TIRED OF EATING THEM. I MADE THIS CARAMEL ALMOND WAFFLES THIS TIME. THIS PASTRY TASTES REALLY GOOD, IT'S SWEET ON TOP, IT'S DELICIOUS ON THE BOTTOM, IT'S DELICIOUS! AFTER EATING, THEY SAID I DIDN'T HAVE ENOUGH. LOOK AT THE NAME AND YOU'LL KNOW IT'S ALMONDS! THIS ALMOND IS NOT A SOUTHERN ALMOND IN OUR COUNTRY, BUT A LARGE ALMOND IN THE UNITED STATES, KNOWN AS BARDAM, WHICH HAS A RICH NUTRITIONAL VALUE OF ABOUT 20 PER CENT OF HIGH-QUALITY PLANT PROTEINS, HALF OF WHICH ARE FAT, BUT 90 PER CENT OF WHICH ARE PLANT-BASED, UNSATURATED FATTY ACID, AND WHICH EATS WITHOUT FEAR OF OVERHEATING AND OBESITY. IN ADDITION, THERE ARE MORE THAN 10 NUTRIENTS, SUCH AS CALCIUM, MAGNESIUM, IRON, AND MORE THAN 10 NUTRIENTS, SUCH AS VB AND VE. MORE THAN 10 PER CENT OF THE DIETARY FIBRES CAN BE REDUCED BY WEIGHT
Recipe Recommendations
- unsalted butter 195 grams
- powdered sugar 110 grams
- almond powder 45 grams
- high-gluten flour 330 grams
- whole egg liquid 75 grams
- vanilla pod 1 vial
- salt 2 grams
- qingshui 35 grams
- light cream 35 grams
- butter 70 grams
- Shuiyi 4 grams
- honey 52 grams
- fine sugar 120 grams
- almond slices 150 grams
- lemon peel half a
Steps for French caramel almonds
1
The material is ready, butter pre-screeching room temperature is softened, condensed flour is sifted, vanilla acreage is cut out for spare vanilla seeds。
2
Butter fell in the egg bowl and mixed it with an egg-beater into smooth cream。
3
Powdered sugar powder, salt, almond powder and vanilla seeds from the pie-skin material into butter and mixed them with eggbeaters。
4
Put half the egg fluid in the butter paste。
5
They mix evenly and then fall into the remaining egg fluid mix。
6
The flour was poured into the butter paste twice。
7
Scratch to dry powder。
8
Cutlers are removed from the sheeting sheeting or oil paper parcels and placed in the freezer for three hours or overnight in the form of a thin, coherent sheet。
9
Take out a little bit of sticky paste, tweak it into 28*28 squares, and then move it to the Kitty dish of 28*28 chefs. (Let's do it on the tarp, then move it to the grill, and put a fork in the face。
10
Send the grill into the preheated oven 170 degrees for about 18 minutes。
11
The caramel section is made below, and the apricot tablet is baked with 160 degrees for 5-6 minutes。
12
Water, light cream, salt-free butter, honey, mussels and fine sugar are mixed into the milk pan, heating to 115 degrees before the fire is shut down。
13
Then we add lemon peels and apricot chips, mixed with razors。
14
Pour caramel almonds on a freshly baked waffle skin and wipe them with a razor。
15
A preheated oven 170 degrees baked for about 25 minutes to the surface yellow。
16
A few minutes of silence after the stove is released, and the buttons are removed while they are cut into small pieces, which they eat after cooling。