1. The brown sugar is chopped or smashed, and the sea salt is put in it to facilitate melting.
2. Preparation materials: 40g brown sugar + 1g sea salt, 40g brown sugar syrup, 20g water, 50g butter, 40g almond flour, 170g low-gluten flour.
3. Put 40g of brown sugar + 1g of sea salt, 40g of brown sugar syrup, and 20g of water in a basin, add 40g of hot water to promote the melting of sugar, and stir evenly with a spoon.
4. There is sugar residue that does not melt, but can be melted by heat insulation water. If it still does not melt, heat it directly, but not for a long time. Turn off the heat as soon as the sugar water is bubbling. Prevent evaporation of water.
5. Melt the butter in water or heat it in a microwave. It can also be thrown directly into hot syrup.
6. Stir the butter and syrup until combined.
7. Sift in the almond flour.
8. Sift in low-gluten flour.
9. Stir evenly with a spatula.
10. In hot weather, put it in a fresh-keeping bag, roll it out, and freeze it in the refrigerator. It's cold, just roll it out. The thickness is about 0.4 cm.
11. Use a flower mold to press out the shape.
12. There is no mold to cut into strips and pieces at will.
13. Use a knife to move it into the baking tray, and use a toothpick to make the hole.
14. The ready-made biscuits.
15. Heat the oven up and down at 170 degrees, and bake the middle layer for 25 minutes. The color of the oven is uneven, take it out in the middle to adjust the position
