1. The butter is softened at room temperature in advance, and the fluffy color is lightened with an electric whisk, then add the powdered sugar, press and stir gently to mix
2. After the egg yolks are broken up, add them in two batches. Each time they are added, they must be mixed thoroughly with a whisk to prevent separation of water and oil. Finally, add milk to stir evenly.
3. Sift the low-gluten flour in advance and mix it with a silicone spatula. Put on gloves and press it until the dough is smooth and covered with plastic wrap.
4. Fold the greaseproof paper into a rectangle with the size of 18*24 cm, put it into the mold, put the dough on the greased paper and flatten it, take it out together with the greased paper, and put it in the baking tray.
5. Use a fork to insert 2/3-depth holes in the pie crust, spaced about 1 cm apart, cover with plastic wrap and place in the refrigerator for 15-20 minutes
6. When the dough is refrigerated, the oven is preheated at 180°. Take out the dough from the refrigerator and bake for 15 minutes before taking it out. Gently puncture the original hole to allow the milk to flow in better and evenly, and start to cool until it is not hot Prepare milk
7. Except almond slices, put all the desired milk ingredients into a non-stick pan and heat it on a low heat. Stir gently with a silicone spatula. The milk foam will change from big to small until small bubbles begin to bubble in the middle of the pan. Turn off the almonds after the color changes from lighter to darker. Add slices, stir and spread evenly
8. Bake at 180° for 13-15 minutes. When you smell the aroma, pay attention to the color of the caramel almond biscuits. At this time, keep it by the oven. When it reaches the caramel color, it is ready to be baked.
9. The biscuits are cooled directly in the baking tray. Do not move the biscuits. When they are not hot and there is a little residual temperature, they are gently pressed on the cutting board.
10. First cut in the middle of the length, and then equally divide into 8 pieces, each piece is then equally divided into 3 pieces, and placed on the cooling rack
Tips:1. The mold used in this recipe is a peanut nougat mold
2. It is recommended not to put the egg yolks down, break them up first
3. When it is cooled to a little residual temperature, the biscuits are easily broken when they are hot, and they must be light when they are inverted to prevent the bottom of the cake from cracking.
4. It's easier to cut upside down, because the bottom of the cake is crispy and caramelized, so it is not easy to cut it, and the size of each biscuit is easy to grasp when it is cut.
5. Because the temperature of each oven is different, I started to observe the color of the caramel when I bake it regularly to 13 minutes. Basically, the color changes significantly after 14-15 minutes, so be sure to keep by the side of the oven.
