Caramel almonds
By VicentaLakin
Today you are presented with a nice, delicious caramel almond cookie. A simple and elegant swan-form, which is based on raw butter cookies, can be made without the need for a cracker mold; the top, which is more delicious than ordinary cookies, has a higher face value and is well suited to be a companion, which will soon be available for the next Christmas, New Year's Day, Spring Festival. Let's see what we can do next。
Recipe Recommendations
- salted butter 95 grams
- powdered sugar 50 grams
- whole egg liquid 55 grams
- low-gluten flour 240 grams
- corn starch 20 grams
- almond powder 10 grams
- fine sugar 32 grams
- water 5 grams
- maltose syrup 30 grams
- light cream 38 grams
- almond slices 100 grams
- sweetening
- baking
- half an hour
- senior
Steps for Caramel almonds
1
FIRST, GET READY TO MAKE A COOKIE BASE MATERIAL, CUT A LITTLE BIT OF BUTTER, PUT IT IN THE LONG-HAIRED FERMENTED COOK MACHINE, AND START SOFTENING THE OF。
2
They were then poured into salt and sugar powder and distributed at five high speeds to butter microwhites。
3
In two stages, full egg fluids were added to complete emulsion, with no separation of water and oil, a mixture of low-band powder, maize starch and almond powder, and a two-stage low-speed mixing。
4
take out the pretense bag, which is tumbled into a tablet of 0.3 cm thick, and put it in the freezer for about 10 minutes。
5
The contours of the swan are painted on a cardboard while the face of the swan is refrigerated (if there is a metal swan shape, this step is ignored). Preheat oven, 160 degrees up and down, 10 minutes. Put the swan pattern on a frozen face and draw the outline with a knife。
6
Move on to the non-glue dish。
7
Put the oven in the middle of a pre-heated oven, with 160 degrees of fire up and down and about 12 minutes of roast。
8
When it's done, get out of the dryer and get ready to make caramel almonds。
9
Smash the malt syrup and light cream, heat the fire up to 80 degrees, and make the creamed malt syrup and put it aside。
10
Take another small pot, add fine sugar to water, and make a light caramel of the fire。
11
Pour it into creamed malt syrup, modulate it and boil it up to 114 degrees。
12
Add salt butter and apricot。
13
Scratch caramel apricot on the bottom of a swan cookie with a small spoon。Caramel almonds Make Tips
1. Butter must be fully softened and distributed in order to make the cookies airy and more cosy. The fermentation function of the fermented chef ' s machine helps not only the fermentation of the noodles, but also the faster softening of butter, especially when it is cold in the autumn winter. 2. Caramel is best served by a small copper pot or a thicker stainless steel pot, which is not easily burned. 3 Biscuit is to be kept in seals for approximately two weeks at constant temperatures。