Caramel Almond Swan Cookies
1.
First prepare the ingredients for making the bottom of the biscuit, cut the butter into small pieces, put it into the Changdi Fermentation Cooker, and activate the OF function for softening.
2.
Then pour in salt and powdered sugar, and beat at high speed at gear 5 until the butter is slightly white.
3.
Add the whole egg liquid in two portions, and beat until it is completely emulsified and there is no separation of water and oil. Add the mixture of low-gluten flour, corn starch and almond flour, and stir evenly at low speed.
4.
Take it out and put it in a fresh-keeping bag, roll it into a 0.3cm thick piece, and put it in the refrigerator for about 10 minutes.
5.
While the dough is refrigerating, draw the outline of the swan on a piece of cardboard and cut it for later use (if you have a metal cutting die in the shape of a swan, you can ignore this step). Preheat the oven and heat up and down to 160 degrees for 10 minutes. Place the swan pattern on the refrigerated dough and use a knife to outline it.
6.
Move to a non-stick bakeware and arrange.
7.
Put the baking tray into the middle layer of the preheated oven, heat up and down at 160 degrees, and bake for about 12 minutes.
8.
After roasting, take it out and let it cool, and prepare the ingredients for caramelized almond slices.
9.
Stir the maltose syrup and whipped cream, and heat it to 80 degrees Celsius to make the maltose syrup. Set aside for later use.
10.
In another small pot, add the confectioner's sugar and water, and boil it over medium-low heat until it turns into a light caramel color.
11.
Pour in the butter malt syrup, stir well, and simmer to 114 degrees.
12.
Add salted butter and almond slices and stir well.
13.
Use a small spoon to scoop the caramelized almond slices on the bottom of the swan biscuit, let it cool and solidify.
Tips:
1. The butter must be fully softened and sent to make the biscuits full of air and crispy. Using the fermentation function of the Changdi Fermentation Cooker can not only help the dough to ferment, but also help the butter soften faster, especially suitable for use when the weather is cold in autumn and winter.
2. It is best to use a small copper pot or a thicker stainless steel pot to cook caramel. It is not easy to burn.
3. The prepared biscuits must be sealed and stored, and can be stored for about 2 weeks at room temperature.
