1. Prepare the required materials
2. The butter is softened at room temperature until it is a hole with a hand, add salt, and beat with an electric whisk
3. Beat until the butter is puffy and whitish in color, then add the egg yolk, and stir again evenly. Note that it must be stirred until the butter and egg yolk are completely integrated. Here, the egg yolk can be added in portions.
4. After stirring, pour in 30 grams of milk and mix well
5. Low powder sieved and added
6. Mix well with a spatula
7. Mix until the dough is mixed without dry powder
8. Prepare a piece of tarp, roll the dough into a 0.5cm thick noodle, put it in the refrigerator and freeze for 1 hour
9. When the time is up, use a circular cutting die to cut the dough into a suitable size. If the dough is too hard, you can soften it at room temperature before operating it, otherwise it will crack easily.
10. Put the cut dough into the mold, press it briefly, and poke a hole at the bottom with a toothpick to prevent bulging during the baking process. The dough here is better to be pressed higher than the mold and hung on the edge of the mold. The pressure is too shallow. During the baking process, it will shrink to the bottom, oven 180 degrees, bake for about 20 minutes.
11. Chop the chocolate
12. Milk is heated in water
13. Then add the chocolate to the chocolate and heat it with water until it melts. After it is melted and mixed, cut the orange zest into crumbs and add it. The chubby orange zest is too big. You can cut it into smaller pieces during operation. a little.
14. After baking, put it on a drying net and let cool
15. Open the bag of dried fruit, take a baked pie, pour the sweet cream chocolate into the baked pie
16. Put nuts and almond slices on the surface to cool, wait until the chocolate is solidified
Tips:Baking time and temperature are for reference only, set according to your own oven temperature
