#aca烤明星大赛# Garland Caramel Almond Cookies

Name: #aca烤明星大赛# Garland Caramel Almond Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Unsalted butter; 45g Powdered sugar; 35g Egg white; 120g Quinoa Cake Mix; 15g Almond powder; 30g Red sugar; 30g Maltose syrup; 15g butter; 40g Almonds

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This garland cookie uses a special flower mouth to squeeze out a garland, and then fill it with boiled caramel almonds, which is interesting and flavorful. The flour uses quinoa flour, which is a coarse grain, which is more beneficial to health than ordinary wheat flour. Although the content of oil and sugar in cookies is not small, the addition of coarse grains increases its nutritional value.
It's summer, and the cookie paste can't be melted away. In order to keep the pattern clear after baking, I will tell you a little trick. Just put the squeezed garland biscuit in the refrigerator for about 15 minutes. After the butter inside has solidified, put it in the preheated oven, so that the pattern can be clear. In addition, be sure to use powdered sugar and butter to make it smooth. Don’t beat it until it is puffy, so that the baked cookies will not be deformed and the pattern will remain clear. The main ingredient is cookie paste, and the seasoning is the filling. "

Ingredients

#aca烤明星大赛# Garland Caramel Almond Cookies

1. All the ingredients are ready, the butter is softened at room temperature, the brown sugar and maltose syrup are put into a small saucepan

#aca烤明星大赛# Garland Caramel Almond Cookies recipe

2. Pour powdered sugar into softened butter

3. First use a spatula to mix it evenly, and then use an electric whisk at low speed to make it smooth

4. Add the egg whites to the butter paste three times

5. Smooth

6. Sift the flour into the butter paste, then add almond flour

7. Use a spatula to mix into a uniform batter in irregular directions, set aside for later use

8. Now let’s make the filling: heat the red sugar and maltose syrup over a low heat and cook until evenly bubbling

9. Add butter and almond diced, quickly mix well with a small spoon, drain the soup slightly, then turn off the heat and set aside

10. This kind of ring-shaped cookie spout and silicone piping bag are ready

11. Put the batter into the piping bag

12. Use a vertical method to squeeze out a hollow flower ring with a diameter of about 5 cm on a non-stick bakeware.

13. Use a small spoon to take an appropriate amount of filling and fill it in the hollow of the wreath. You can press it slightly with your fingers to make it more solid

14. Put it into the middle layer of the preheated oven, heat up to 170 degrees, lower the heat to 150 degrees, about 15-20 minutes, then simmer for 5 minutes at the remaining temperature, the surface is golden yellow

15. After it is out of the oven, gently remove it when it is warm, let it cool on a drying rack, and then put it in a jar for storage

16. Baked a whole pan and a half

17. Looks beautiful

Tips:
If there is no such flower mouth, you can use other flower mouths to squeeze into a ring and fill in the filling;
Almond diced is cooked, you can also use raw almond slices instead;
Red granulated sugar, also known as golden granulated sugar, is different from the brown sugar we usually use, and it is sold in bakery shops. If you don’t have it, you can use sugar instead;
The baking time and temperature can be adjusted according to the size and thickness of the oven and cookies;
The filling of the freshly baked cookies is still in a viscous form, so you have to cool it slightly before taking it out of the baking tray, so as to keep the cookies intact.