# Fourth Baking Contest and is Love to Eat Festival# Caramel Almond Shortbread
1.
Weigh the ingredients, the main ingredient in the recipe is the shortbread ingredient, and the auxiliary ingredient is the caramel ingredient
2.
After the butter has softened at room temperature, use a whisk to beat slightly
3.
Add in powdered sugar and salt and beat
4.
Add egg yolks in portions and beat evenly (be sure to add them in portions to avoid separation of oil and water)
5.
Beat until the butter is fluffy
6.
Sift in low powder
7.
Stir evenly into a dough
8.
Use oil paper to press out the traces according to the size of the baking pan
9.
Put the dough into the greased paper, roll out the shortbread dough with a rolling pin, and wrap the dough according to the traces
10.
Open oil paper
11.
Put the baking tray upside down on the cake base and turn it over (is it very convenient)
12.
Peel off the greased paper and use a fork to make a hole (this is to prevent the cake from expanding and swelling after being heated)
13.
Put it into the preheated oven, 175 degrees, middle level, bake for 20 minutes
14.
Pour the caramel ingredients except almond slices and dried cranberries into the saucepan
15.
Heat the fire to a boil, then change to a low fire and stir continuously, heat it to about 115 degrees and then remove from the fire.
16.
Add almond flakes and dried cranberries and mix well.
17.
Pour the almond caramel on the baked shortbread and smooth it out
18.
Re-enter the oven at 175 degrees and bake for 18-20 minutes.
19.
After it has cooled slightly, take it out of the mold and use a serrated knife to cut into pieces or slices as you like. (Can't wait for the shortbread to cool completely, otherwise it will be cut to pieces)
20.
Burnt and crispy
Tips:
1. When cooking the stuffing, the temperature must reach about 115 degrees to get off the fire.
2. Don't wait for the shortbread to cool completely before cutting. When cutting, remember to cut the cake with the bottom facing up. Otherwise, when the time is cut to pieces, you will even have the heart to cry.
