Chinese Food
Super fragrant caramel and almond crispy
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This is one of my favorite biscuits. The full almond slices are baked in high temperature. They are fragrant and delicious. In the process of boiling and baking, syrup is continuously colored until it is slightly burnt with strong caramel flavor. Kwai benefited in every way. It's a fast cookie. It's a killer trick to entertain friends.
Cooking ingredients
Cooking Steps
Step1:First make the bottom of the cake - soften the butter, then put it into the basin and mix wel
Step2:Add sugar. Stir in one direction
Step3:Add a few drops of vanilla and mix well
Step4:Add the egg twice
Step5:Mix well every time
Step6:Sift in low gluten flour and mix well
Step7:Wrap the 15 x 15 Mousse with tin paper
Step8:Put the dough in the bottom
Step9:Compaction and leveling by hand
Step10:Use toothpick to drill some holes at the bottom. Put them into the middle layer of the preheated oven at 180 degrees. Bake for about 10 minutes. The surface is yellowish
Step11:Now make the stuffing - put maltose and honey in the small pot
Step12:Add cream again
Step13:Add butter and sugar
Step14:Heat a small fire until it begins to boil
Step15:Add almond slices
Step16:Simmer for a few minutes
Step17:When the soup is dry
Step18:Pour the cooked almond stuffing over the pastry
Step19:Spread evenly with a scraper
Cooking tips:1. Cut and taste after cooling. The taste will be crisp; 2. Almond slices do not need to be roasted in advance. They can be used directly. There are skills in making delicious dishes.
