Apricot Clarillo
By VicentaLakin
It's a classic sweet thing today, the almonds Clarillo, the unique appearance, the skin of gold, as if there were endless surprises. A soft bite, and the softness of the inside is instantaneous in the mouth。
Recipe Recommendations
- milk 300 grams
- unsalted butter 30 grams
- powdered sugar 100 grams
- eggs one
- egg yolk one
- low-gluten flour 70 grams
- almond powder 20 grams
- rum 10 grams
- sweetening
- baking
- a day
- senior
Steps for Apricot Clarillo
1
Milk 300 grams, salt-free butter 30 grams, slowly boiled to salt-free butter melt。
2
Add 100 grams of sugar powder and mix it up to full powder。
3
One egg, one yolk, evenly mixed, and milk evenly mixed while it's hot。
4
70 grams of low-banded flour and 20 grams of almond flour, mixed to evenly melted。
5
Large, unmelted particles are removed through a 2-3 sift, which makes the face more silky。
6
10 grams of rum, evenly mixed。
7
The made pasta packs are covered with film and are frozen for 12-24 hours. When the face is frozen, it's taken out and evened。
8
Simulator brushed with salt-free butter。
9
Spray a layer of powder。
10
And shake off the extra flour。
11
Pour the paste, fill it with nine points, and erase the extra flour on the edge。
12
The oven 230°C is preheated to the temperature, which is prepared for 20 minutes first and 180°C for 50 minutes. Note: About 20 minutes of midway will float and can be taken out a few clicks, let it fall back, and then put back into the oven。
13
Boiled out, several shocks remove internal heat and easy demolition, and demolition。
14
Just chill。
15
ALMOND CLARILLO, FINISH O
16
Clarissa's skin is yellow, greasy, as if there were endless surprises。
17
The skin is thick and soft, and the softness of the skin is instantaneous in the mouth。
18
The apricot and butter's cream is spilling through the chewing。
19
It's soft inside, as if a cloud melted at the tip of the tongue, releasing a full sense of happiness。Apricot Clarillo Make Tips
1. Control of bake time to avoid over-cooking and to ensure that the outer skin of Clarissa is soft and wet inside. 2. The temperature of the various parts of the oven may be uneven, so that half of the oven can shift the dish in a different direction so that the temperature is even. 3 The paste must be sifted evenly and is essential for the smoothness and fine tastes of the exterior. The pasta is given enough time to freeze, usually for 12 to 48 hours. 5. If the final surface is to be decorated with frosted cream, ensure that Collillo is completely cooled, otherwise the frosting may melt。