Toffee Nut Crisp

Name: Toffee Nut Crisp
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 30g Caster sugar; 20g Egg liquid; 115g Unsalted butter; 70g brown sugar; 15g Golden syrup; 1/2 tsp Lemon juice; 160g Walnut kernels or peanut kernels; 1g Baking powder

by Q pig baby

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

[Italian De Carlo Unsalted Butter] Try it and feel:
1. The color is white, especially when it is compared with Anjia butter.
2. It is very easy to soften at room temperature, and it will be soft after standing for a while, very easy to dispel
3. The taste is a bit like whipped cream. It is very fragrant and milky. Use it to make a toffee praline. The bottom of the biscuits is very crisp, and the toffee on the surface is sweet and pure. The overall taste is very satisfying!
How much does this piece of imported unsalted butter cost? After personal use, it feels better than Anjia. Those who love baking can consider using it~

Ingredients

Toffee Nut Crisp

1. Cut the butter into small pieces and add fine sugar after softening

2. Whisk with a whisk until the color becomes lighter and the volume becomes larger

3. Add the whole egg liquid in two portions and beat evenly

4. Sift in low-gluten flour and baking powder, and mix into a dough

5. Brush the bottom and four walls of the 8-inch square movable bottom mold with a thin layer of baking pan oil

6. Spread the dough flat in a square mold, flatten it with a rubber spatula or after wearing gloves, push it flat with your hands

7. Put it in the middle layer of the oven preheated to 175 degrees, bake on the upper and lower heat for 20 minutes, until the surface is golden brown, take it out

8. While the bottom of the biscuit is cooling, make the toffee nut filling. First crush the walnuts slightly

9. Put the brown sugar, golden syrup, butter, and lemon juice all into the milk pan, heat it on a low heat, stir while heating, to prevent sticky bottom

10. Heat to a boil and continue to heat for about 3 minutes until the butter and brown sugar are completely fused together and a lot of foam is produced

11. Turn off the heat, pour in the walnut meat, mix well

12. Pour the walnuts on the bottom of the biscuit while it is hot, and push it to make it flat. Then, put the mold back into the oven, continue to bake at the original temperature for 8-10 minutes, then take it out, cool it and cut it into pieces, seal and store

Tips:
The main ingredient is the ingredient for the base of the biscuit, and the auxiliary ingredient is the ingredient for the toffee nut filling