Almond puff pastry is a small cookie that I really like! When I encounter my favorite small snacks, I often have gluttonous situations, and when I eat more, I will feel a little sweet. How can it be skillfully resolved? As a foodie, this time in the production, deliberately grinding black tea into a delicate powder, put into the biscuit bottom embryo, did not expect the taste to be unexpectedly good, black tea not only has a unique fragrance, but also brings unexpected surprises to the taste buds, hahaha, really want to praise the brain power of foodies!
--- --- of The Preparation Materials
Biscuit embryo part: 150 grams of butter 100 grams of caster sugar 1 egg 1 low flour 260 grams of milk powder 30 grams of black tea crushed 8 grams of vanilla extract to taste
Caramel almond top: butter 40 g Light cream 135 g Caster sugar 80 g maltose syrup 65 g almond slices 150 g
--- "Production Method" ---
1: Prepare the required ingredients in advance
2) Softened butter + caster sugar + crushed black tea into a container
3) Mix thoroughly with a spatula
4) Add the eggs
5) Mix thoroughly
6) Add milk powder and mix well
7) Add sifted low powder
8) Mix thoroughly
9) Mix the bottom of the cake into a plastic bag, roll out into a thick and consistent crust, and refrigerate for 1 hour
10) Remove the crust, place on a baking sheet covered with oiled paper and fork the holes with a fork
11: Bake in oven at 165 degrees for 22 minutes
12) Make caramel almond tops and prepare the ingredients
13: Remove the almond slices, heat the rest of the ingredients to 115 degrees And then turn off the heat immediately.
14) Quickly pour in the nuts and mix well,
15: Immediately pour over the cake and spread out
16: Preheat the oven at 190 degrees in advance, bake the biscuits at 180 degrees for 22-25 minutes, the surface is caramel-colored and ready to be removed
17: When the biscuit is about the same temperature as the hand, you can cut it into pieces, it is too cold and easy