Recipe: Sea salt caramel chocolate tower

Home Cooking Recipe: Sea salt caramel chocolate tower

Notes:

I like the dream of chocolate people. Fang Zi translates from Home cooking adventure. The American formula is sweet, suitable for sugar reduction and oil reduction. Utensils: 9-inch live bottom trays require a long time for refrigerating and setting. It takes about 6 hours to refrigerate. Please take time to prepare. It is best to prepare for the first day. The palate is soft, sweet and salty with super good enjoyment.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare the crust. Mix medium powder, almond powder, cocoa powder, sugar, salt.

    Prepare the crust. Mix medium powder, almond powder, cocoa powder, sugar, salt.

  2. Home Cooking Recipe: Cut the chilled butter into small pieces with a knife. The beans are the right size and mix in the noodles. Add eggs, vanilla extract, and mix the noodles into a bowl. If you have dry powder, add a few drops of cold water. Wrap in plastic wrap, roll into dough, flatten, refrigerate for at least 30 minutes or overnight. It can be frozen for 15 minutes in an emergency.

    Cut the chilled butter into small pieces with a knife. The beans are the right size and mix in the noodles. Add eggs, vanilla extract, and mix the noodles into a bowl. If you have dry powder, add a few drops of cold water. Wrap in plastic wrap, roll into dough, flatten, refrigerate for at least 30 minutes or overnight. It can be frozen for 15 minutes in an emergency.

  3. Grease the tray for later use. After refrigerating, pry the dough directly on the cling film, a few centimeters larger than the tray. Put the pastry on the tray and press it to remove the excess. Refrigerate for 30 minutes. The oven is preheated to 350 degrees (180 degrees Celsius).

  4. Take out the refrigerated crust, use a fork to smear the small eyes on the crust, then spread a layer of baking paper and fill the paper with dried beans or rice.

  5. Even the beans are placed in the oven for 15 minutes, then the beans and baking paper are removed and baked for another 10-15 minutes. Remove the tray after cooling. Place it on the plate when you are ready to go to the table.

  6. Prepare caramel. Put the sugar and water in a small pot, medium heat, until the sugar is completely dissolved, until the sugar water is caramel.

  7. Remove the pot from the fire and add the cream. Caramel will have a lot of big bubbles and raise some, don't be afraid. Continue to cook for 1-2 minutes while stirring on the fire, turn off the heat, add butter and salt, and mix well.

  8. Wait for the caramel to cool for a while and pour it on the prepared crust. Refrigerated for 4-5 hours.

  9. Make chocolate sauce. Heat the cream in a microwave or fire until it has just foamed. Pour it onto the chocolate beans. Do not stir immediately. Cover the lid for two minutes and mix well.

  10. Pour the chocolate sauce over the refrigerated caramel, smooth and chill for 2-3 hours. Sprinkle Shanghai salt when you eat.

Tips:

1, almond powder can be ground whole almonds, you can also use the same amount of medium powder instead. 2, on the cling film is easier than on the chopping board. 3, the eye is tied with a fork in order to let the hot air have an exit when grilling. Put the beans in order to hold the dough. 4, when the caramel is not too big, do not need to stir. Especially between the light caramel color and the deep caramel color, don't be busy, it is the easiest to paste. 5. Use a wooden shovel when stirring the caramel. 6, my sea salt particles are a bit big, and can be smaller.


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