What can you relate to when these two put together?
Of course, it is delicious to burst rose praline candy ~ you can make a large jar and secretly hide it as a snack, or you can decorate it on the dessert to highlight the compulsion
The most important thing is that it is not difficult at all, as long as you follow the steps to control the temperature, you can easily get it, which is the basic recipe of French colleges and universities
Must be learned!
< h1 class="ql-align-center" > rose praline candy</h1>
formulation:
200 g - almonds with skin
160 g - water
400 g - granulated sugar
1/2 - vanilla pods
Appropriate amount - red pigment
make:
1: Rinse the almonds with water to remove dust, then spread on a non-stick baking sheet, bake in a 150°C oven for about 15 minutes, and cool after cooking.
2: Heat and boil water, sugar, pigments and vanilla seeds in a thick bottom pan and continue to boil for 1 minute, during which the inner wall of the pan is appropriately brushed with a brush to remove the attached sugar and skim off the floating foam on the surface.
3: Pour 200 grams of syrup into a small bowl, keep 250 grams in the pot and continue to cook until 115 °C.
4, then boiled to 115 ° C syrup into the copper pot of almonds, with a hard rubber spatula or bamboo spatula stirring, the syrup will gradually form a gravel attached to the surface of the almonds to form crystals.
5. Mix the 200 g syrup taken out in advance with the red pigment.
6: Heat the copper pot of "Step 4" again over medium heat and stir the sugar-coated almonds until it changes color slightly, at this time continue to stir, and slowly flush the red syrup of "Step 5" again until all are added and mixed well.
7: Pour the rose-red praline on a silicone pad or baking paper, let it cool down naturally at room temperature, and then sift off the excess crystalline sugar powder with a sieve.
※Description:
(1) If you want to make a thinner icing, you can use 1:1 sugar and water (i.e. 160 g of water + 160 g of sugar); if you want to make a thicker icing, you can use double sugar (i.e. 800 g of sugar).
(2) After the nuts are coated with sugar, the heating temperature can be slightly raised to form a caramel flavor.
(3) This formula can also be used to make other nuts, or to change or add other materials to replace this red, orange flower water and spices.
(4) Store tightly for 2 weeks.