Caramel almonds, Florence

1

Count all kinds of materials. There's salt, butter cut small pieces softening at room temperature. If salt butter is not available, it can also be replaced with 1 per cent salt added to it. The oven is preheated, 170 degrees of fire, 160 degrees of fire, 10 minutes。

2

First, make a shabble: mix soft butter and sugar powder and send it to a little bit of bloated butter。

3

The whole egg fluids added to the room temperature continue to be consternation to complete emulsion, without a separation of water and oil, and sift into a mixture of condensed flour and milk powder。

4

in 30 minutes, the noodles are put in the freezer, and in the middle of the two oilpapers, they are formed in a form of approximately 0.5 cm thick, and the square mousse, which is 18 cm (8 inches) long, is modeled. two square moulds can be made with 15 cm (6 inches) of edge. i'm replacing it with a square bottom cake model。

5

A fork was used to pierce a small hole so as not to drum up during the roasting, then put the mold on the middle of the oven, fire 170 degrees, fire 160 degrees and roast for about 30 minutes。

6

When it's done, take out the dry。

7

Production of caramel almonds: fermented butter with light cream, honey heating to 80 degrees and mixing。

8

The sugar drops into a small pot, the fire heats up to 145 degrees and does not mix midway。

9

Add a mixture made in step 7 to mix the boiled fire。

10

Pour in the almond tablets, smooth it down to 40 degrees。

11

Plate almonds on the bottom of the sabre。

12

Reset the square mold, put it back in the middle of the oven, single-fired at 180 degrees and baked for about 13 minutes。

13

To the surface is free of bubbles, even caramel colours are removed, a little cold is removed, and slices are cut when warm。

1. When cooking caramel, try not to mix it at first, otherwise it is easy to crystallize. When the sugar melts, you can shake the pot slowly instead of mixing. The cooking of caramel should be based on a copper pot or a thick stainless steel pan, which will not warm too quickly, will not cool too quickly after the fire, will be operational and will not burn easily. Cutting blocks in heat prevents slags. If you don't mind, you can also do it once it's cold. 3. Method of preservation: Seal with cooling and preservation at constant temperature for 1-2 weeks. They can also be replaced with pumpkins. Pumpkin sugar practices: 46 grams of fine sugar, 38 grams of salt butter, 46 grams of glucose syrup and 68 grams of pumpkins are mixed, placed directly on the bottom of the pie and baked in the oven. The temperature of the oven and the timing of the baking remain unchanged. 4. When baked in the final combination, because the actual temperature of the oven varied, it would be better not to set the temperature of the oven to walk away, but to watch out for the colouring of the surface so as not to burn。