I should have made a mistake. The first time I saw this snack was in a very small cafe. The student days are too poor. After buying the ash, there is usually no money to buy sweets. Look at the name on the card in the small rattan basket: French almond caramel shortbread. At that time, things are usually sweet and drink like Frappuccino, so that you can satisfy the desire for sweets with only one dollar. And now, naturally, I don't have to tighten the small silver bag with coffee or dessert. Of course, most of them are entertaining at home and self-produced. And while doing the fantasy: If one day I am the boss, then I will personally cook a dessert. . . For coffee or tea, it is a great choice for afternoon tea.
The material is divided into two parts. A is the amount of the shortbread portion, and B is the amount of the almond caramel portion. My baking tray size is 30cm X 30cm.
The butter softens at room temperature in advance. Soft and hard, you can easily get out of your hole with your fingers. Use a hairspray to hit a light feather.
The sugar is added two to three times. After the addition, mix well and add it again.
Eggs are beaten into egg liquid. Add it twice. As above, the whipping is evenly added again.
Sift in low-gluten flour. Screen in once, without dividing it several times.
Using a doctor blade, use a 'turning method' to mix the low-gluten flour with the '4'. Until you can't see the dry powder.
As shown in the figure, the dough is shaped by hand.
Wrap the plastic wrap and put it in the refrigerator for more than 1 hour. After the convenience, it is rolled into thin slices.
Take the dough out of the refrigerator, remove the plastic wrap, place the baking paper underneath, use a rolling pin to form a sheet that matches the size of the baking sheet, and then transfer the baking paper together into the baking sheet. Because the weather is hot, the dough butter content is so high that it melts quickly. So this step I covered the cling film operation, and then peel off the wrap film. Even if the edges and corners are not so close to the baking sheet, it doesn't matter. After baking, the edges and corners must be cut off.
Use a fork to evenly poke the small holes on the entire sheet. Then enter the oven, 170 °, bake for 12 minutes.
Start with the almond caramel portion from this step. Spread the baking paper in the baking tray and pour the almond slices. Feed into the oven. 150 °, bake for 10-12 minutes.
Pour butter, whipped cream, sugar, honey into the pot. Open the fire. Stir it to melt. Bubbles appear on the surface until boiling.
Pour in the baked almond slices.
Turn off the fire. Stir until the almond slices are glued to the sugar solution.
Pour the almond slices on the baked shortbread.
Flatten the surface of the almond slices with a wiper.
Once again, it is sent to the oven. 170°, baked for 15 minutes.
Allow a little cool to cool off after baking. Cut small pieces when there is still some heat.
Looking at the many steps, in fact, many of the actions are done all at once. I have already reduced the amount of sugar. I really can't recommend it. If there are too few caramel, I can't wrap the 140g almond slices (if the baking tray is small, it is another matter). When baking, some students think that too much sugar is thrown out. In fact, after melting, the sugar will flow to a low place. If the thickness of the edge of the cake is the same as the middle, this phenomenon will be much better. Do you see my picture thrown out? It is recommended to pair it with black coffee. It feels very good with a bite of coffee!