Today I would like to introduce you to a crispy and delicious method with rich taste of caramel almond biscuits.
Simple and elegant swan shape, the bottom is the original butter biscuit, no need for biscuit mold can be made; the top is filled with caramel almond slices, more delicious than ordinary biscuits, the value is also higher, very suitable for making souvenirs, in the next Christmas, New Year's Day, Spring Festival can soon come in handy. Let's take a look at how to do it.
< h1 class="pgc-h-arrow-right" > fee:</h1>
A． Biscuit base: unsalted butter 95 g, salt 1 g, powdered sugar 50 g, whole egg liquid 55 g, low gluten flour 240 g, corn starch 20 g, almond flour 10 g.
B． Caramel almond slices: 32 g of caster sugar, 5 g of water, 30 g of malt syrup, 38 g of light cream, 4 g of salted butter, 100 g of sliced almonds.
<h1 class="pgc-h-arrow-right" > approach:</h1>
1.2. Prepare the ingredients for making the biscuit base, cut the butter into small pieces, put it into the Changdi Fermentation Chef Machine, and start the OF function to soften. Then pour in salt and powdered sugar and whisk on 5 stops until the butter is slightly whitish.
3.4. Add the whole egg mixture twice, whisk until completely emulsified, there is no water and oil separation, add a mixture of low gluten flour, corn starch and almond flour, open 2 gears and stir well at low speed. Remove and put into a plastic bag, roll out into 0.3 cm thick slices and refrigerate for about 10 minutes.
5.6. While the dough is refrigerated, draw the outline of the swan on a cardboard and cut it for later (if there is a metal die in the shape of a swan, this step can be ignored). Preheat oven on top and bottom 160 degrees, 10 minutes. Place the swan pattern on a refrigerated dough sheet, contour it with a carving knife and move it to a non-stick baking sheet.
7.8. Place the baking tray in the middle of the preheated oven and bake at 160 degrees Celsius for about 12 minutes. After baking, remove to cool and prepare the ingredients for caramel almond slices.
9.10. Stir the malt syrup and light cream well, heat over low heat to 80 degrees to make a creamy malt syrup and set aside. Take another small pot, add water to the fine granulated sugar and simmer over medium-low heat to a light caramel color.
11.12. Pour in the cream malt syrup, stir well, cook over low heat to 114 degrees, add salted butter and sliced almonds and stir well.
13. Scoop the caramel almond slices on the bottom of the swan cookie with a small spoon and let cool to set.
<h1 class="pgc-h-arrow-right" > tip:</h1>
1. The butter must be fully softened and sent off, in order to make the biscuit full of air and more crispy. The fermentation function of the Changdi fermentation chef machine can not only help the dough to ferment, but also help the butter to soften faster, especially suitable for use in autumn and winter when the air is cold.
2. It is best to use a small copper pot or a thicker stainless steel pot to boil caramel, which is not easy to burn.
3. The cookies should be sealed and stored, and can be stored for about 2 weeks at room temperature.
The above, is a good look and delicious "caramel almond swan cookies" method, like baking friends first like a thumbs up, and then collect it, try it. Also welcome to follow more of my original food articles, each of which was produced, filmed and edited by my own hand, and your likes, favorites, retweets and comments are all encouragement to me, thank you.