Recipe: French Caramel Almond Cookies

Home Cooking Recipe: French Caramel Almond Cookies

Notes:

1 part square mold with a diameter of 22cm

Ingredients:

Steps:

  1. Butter, the eggs are taken out and returned to room temperature.

  2. Model baking paper

  3. After the butter is softened, add sugar and send it until the color turns white, and the volume expands slightly.

  4. Add egg yolk and mix well

  5. Add the low powder after sieving, use a squeegee to cut and mix, and mix the powder evenly. After the dough is put into a ball, put it into a fresh-keeping bag, press it flat, put it into the iron plate and refrigerate it for one hour. If time is limited. At least half an hour of refrigeration

  6. After the cooled dough is beaten with a rolling pin, adjust the softness and hardness, then smash it into a model size, spread it into the baking tray, and finish the dough by hand to make it spread over the baking sheet, and the thickness is even.

  7. Use a fork to poke the hole at the bottom, put it into a preheated oven, the middle layer, 180 degrees, after 20 minutes, remove and let cool

  8. Make caramel. Pour the whipped cream into the pan and turn on the heat. Add the sugar, maltose, honey and butter. Stir and mix with a hand or a wooden spoon while heating.

  9. After cooking to 115 degrees, turn off the heat, add the almond slices and stir gently with a wooden spoon. Be careful not to break the almond slices.

  10. Pour 9 into the cooled shortcake and spread it evenly with a spatula

  11. Preheat the oven to 180 degrees, the middle layer, bake for 20-25 minutes, and bake it to your favorite caramel color.

  12. When it is cool but the caramel has not hardened, turn the model upside down and tear off the baking paper and cut into small pieces.

Tips:

1. In step 9, if there is no thermometer, it can be judged according to the color. It can be turned off until it is just a little caramel. The temperature at that time is almost 115 degrees. 2. In step 10, it doesn't matter if it is not flat. During the baking process, it will naturally level. 3. Time is determined according to your own oven, mainly to roast the caramel color, the last few minutes must be kept in the oven, do not bake, and the color can be removed. My oven is enough for 20 minutes.


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