Caramel almond chocolate pie
By VicentaLakin
The bottom of the pie is a six-inch pan
Recipe Recommendations
- White Shark Low-gluten Flour 3 grams
- White Shark High-gluten Flour 10 grams
- Natural Forest Almond Powder 25 grams
- powdered sugar 25 grams
- salt 1 gram
- butter 24 grams
- whole egg liquid 25 grams
- High temperature resistant chocolate beans 25 grams
- rum 1 bottle cap
- light cream 40 grams
- fine sugar 32 grams
- honey 16 grams
- almond slices 60 grams
- corn syrup 16 grams
- melt chocolate appropriate amount
- Iranian pistachios appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Caramel almond chocolate pie
1
The material is ready and the butter is softened。
2
Butter softens with sugar powder and salt is evenly mixed
3
Add almond powder and continue to mix evenly。
4
it's been a long time since i've been able to find out what happened
5
Sift in low-banded flour, high-banded flour plattered evenly. Corps
6
Pack the film, freeze it for an hour。
7
Creamed almond chocolate pie: softened butter, mixed with sugar。
8
Almond flour, low-banded flour, evenly mixed with one egg
9
Add chocolate, rum, even
10
Loading bouquets。
11
An hour later, the freezer took it out to 5 mm thick
12
You can put it in a six-inch pie plate, and you can pull out the extra pie skin
13
Putting tin paper in the baking stone, 15 minutes in the middle of the oven, taking out the baking stone, and another 50 degrees in 10 minutes
14
Take out the whole egg fluid while it's hot。
15
Put chocolate almonds in the pre-cooked pie, 165 degrees 25 minutes, up to 170 degrees 5 minutes. Then go get the backup。
16
Caramel almonds: light cream, butter, sugar, honey, corn syrup to heat and mix
17
And when it swells, it pours into the apricot tablets fast
18
While the heat is flat on the pie. 180 degrees, 8-10 minutes in the middle of the oven
19
Roast to get out cold。
20
Squeeze on the melted chocolate with pistachio nuts。