海鹽焦糖杏仁酥
餅底
材料:
凍牛油 65g
糖粉 30g
蛋液 25g
杏仁粉 15g
中筋麵粉 110g
海鹽 1g
做法:
除蛋液外,將所有材料放入碗內拌勻
加入蛋液把麵團搓成團,然後放入雪櫃(普通格)30分鐘
把麵團壓成正方形,刺小孔
放入已預熱160'C焗爐12分鐘,放涼備用
海鹽焦糖
材料:
砂糖 30g
牛油 25g
海鹽 3g
水飴 20g
淡忌廉 15g
水 15g
杏仁片 50g
葵瓜子 10g
松子 10g
芝麻 5g
做法:
將水、砂糖、淡忌廉、牛油和水飴放入煲內煮至115'C後關火
加入所有杏仁配料快手拌勻
趁熱鋪在餅底上,然後抹平
放入己預熱160'C焗爐15分鐘
放至微暖時切成小塊享用
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Caramel Almond Flake Crackers
Cracker
Ingredients:
Cold butter 65g
Icing sugar 30g
Egg 25g
Almond flour 15g
All purpose flour 110g
Sea salt 1g
Method:
Apart from beaten egg, put all ingredients in a bowl and mix it well
Add beaten egg into the mixture to form a dough and keep it into fridge for 30 minutes
Flatten the dough into square and puncture it
Pre-heat the oven into 160'C and bake it for 12 minutes, after that cool it down for further use
Caramel topping
Ingredients:
Sugar 30g
Butter 25g
Sea salt 3g
Maltose 20g
Light cream 15g
Water 15g
Almond Flake 50g
Pumpkin seed 10g
Pine nut 10g
Sesame 5g
Method:
Put water, sugar, light cream, butter and maltose into a pot and cook it until 115'C
Turn off the heat and mix with all the nuts
Transfer the caramel nuts on the cracker and spread it out as quick as possible
Pre-heat the oven into 160'C and bake it for 15 minutes
Cool down for a while and cut into small pieces to serve
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