Caramel apricot
By VicentaLakin
The combination of caramel and almonds has always been my favorite.
Recipe Recommendations
- butter 45G
- fine sugar 45G
- light cream 15g
- corn syrup 35g
- honey 15g
- almond slices 85g
- pumpkin seeds 15g
- glutinous rice boat appropriate amount
- sweet fragrance
- roast
- half an hour
- ordinary
Steps for Caramel apricot
1
Get all the food ready。
2
Cream sugar, light cream, butter, corn syrup and honey pour into the small milk pot。
3
The little fire heats up a little bit to boil, and the thermometer is about 118°C。
4
Pumpkin and apricot, they mix it up fast, so that every apricot is covered with syrup。
5
Prepare a baking paper, pour out a smooth almond chip on the baking paper。
6
Simple plastics, not taller than the rice ship, cooled into the refrigerator for about 10 minutes。
7
Fire on the oven 150°C preheat, take out frozen almonds, cut into the size of a rice ship。
8
Put it in the oven, 150°C baked for about 18 minutes。
9
When the time comes, just take out the cold. It's deliciousCaramel apricot Make Tips
One cut must not be too thick to come out when it is baked; two, pumpkins, all almonds and some other nuts。