Name: Caramel Almond Crisp
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Low-gluten flour (cake base); 90g Butter (cake base); 40g Powdered sugar (cake base); 1g Salt (bottom of cake); 2 pcs Egg yolk (cake bottom); 50g Butter (caramel sauce); 50g Caster sugar (caramel sauce); 50g Light cream (caramel sauce); 25g Maltose (caramel sauce); 25g Honey (caramel sauce); 30g Almond slices (caramel sauce); 15g Almonds (caramel sauce); 15g Pistachio (caramel sauce)

Caramel Almond Crisp

1. Weigh all materials

2. After the butter is softened at room temperature, add powdered sugar and salt, and beat with a whisk until the color becomes lighter and the volume becomes larger

3. Add the egg yolks in portions, stir well after each addition, and then add the next time

4. Stir well

5. Add the sifted flour

6. Stir evenly

7. Spread greased paper on the baking tray, put the dough on top, and roll it into the size of a baking pan (I used a 28*28 baking pan), and fork some holes

8. Put it in the preheated oven, middle level, upper and lower heat, 170 degrees, take out after ten minutes

9. Pistachio almond chopped

10. Pour butter, caster sugar, light cream, maltose, and honey into a non-stick pot

11. Heat on a small fire until fine bubbles emerge. If there is a thermometer, heat to 115 degrees.

12. Turn off the heat and pour in the sliced almonds, pistachios and chopped almonds, and mix well

13. Pour on the bottom of the baked pie

14. Put it in the preheated oven, middle level, upper and lower heat, 160 degrees, about 20 minutes until the surface is golden

15. Let cool and cut into pieces

16. If you like the thicker bottom of the cake, you can bake it in an 8-inch square cake mold. It is best not to live the bottom to avoid the caramel sauce from flowing out during the baking process.

Caramel Almond Crisp

Ingredients

Caramel Almond Crisp

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