The recipe comes from the "Fruit School 3 Biscuit Cake" section. The French dessert is full of milky flavor. The crispy biscuit bottom combined with the rich caramel almonds will make your mouth full of milk. If you are afraid of sweetness, you can make a small amount. Reduce the amount of sugar in the biscuit portion, and the recipe given can be made into a 15×15cm square shortbread.
[Crisp portion] Dissolve the softened butter and add fine sugar to the color to make it slightly white. The egg liquid is gradually added in multiple portions, and the egg liquid and the butter are completely fused each time. Take care to control the temperature of the butter to avoid separation of the oil and water. After the butter is fully beaten, sieve into the low-gluten flour and mix it evenly.
Completely blending all the materials by hand and face, the dough is slightly squared, hung with plastic wrap, and placed in the refrigerator for 1 hour.
Knead the dough into a square of 15×15cm size (if the dough is sticky, you can use a little hand powder, it doesn’t matter if you get a little bigger)
Place a 15 x 15 cm square dough into the mousse ring. If the dough is cut, the remaining dough can be baked into small biscuits.
Use a fork to fork out a lot of small holes to prevent the dough from arching during the baking process (it is estimated that it can be pressed with a stone) and then put it in a 180 °C oven for 20 minutes, remove it and let it cool.
[Caramelized almonds] Prepare almond slices in advance
Lightly heat the whipped cream, then add the sugar, honey, maltose and butter
First open the small fire to completely melt and fuse the above materials (shown in the figure) and then open the medium heat to heat the liquid in the pot to 115 ° C. At this time, the liquid is viscous and has many bubbles. After the fire, pour the almond slices at a constant speed. , stir evenly with a spatula
Pour the caramelized almond juice into the mold and spread it on the crust that has been taken out of the oven, then bake again in a 180 ° C oven for 25 min (about to roast the almond slices to orange)
After the baking, after the caramel does not flow very much, immediately take out the mold, and quickly cut into a rectangular small square with a knife (ordinary knife). If the caramel is hard, it can be heated in a 150 °C oven for a while, softening To the extent that it can be cut
The front is like this
The dough I made may be a bit thick. I just want to save the dough directly into the mousse circle. If it is thinner, it will be better.
1. Pay attention to the temperature of the butter and avoid the separation of oil and water. 2. The thickness of the dough is moderate. The square of 18×18cm should be the best thickness (I am a little thicker) 3. Do not use the cake knife to cut Shortbread, ordinary sharp knife can be