Tower bottom

Low gluten powder 125

Butter 62.5

Salt 2.5

Fine sugar 12.5

Egg 20

Almond cheese

Butter 63

Refined sugar 50

Almond powder 63

Egg 50

Low gluten powder 13

Rum 10

Vanilla essence 1

Soft caramel sauce

Refined sugar 90

Salted butter 40

Cream 100

Orange peel 0.5

Walnut kernel 100

almond tablet

French caramel walnut tower?

Mix butter with low-gluten flour and knead into corn flour; Salt and sugar melt in the egg mixture.

Add the egg mixture and beat well with an egg beater.

Knead into dough and refrigerate for later use.

Beat the softened butter and fine sugar evenly (note that it needs to be around 25 degrees)

Add almond powder and stir into a paste.

Gradually add the egg mixture.

Send the mixture to white.

Add the sieved low-gluten flour.

Add rum and vanilla extract and mix well.

Squeeze paper bags on the tower skin (shape holes in the tower skin)

Put sugar in the pot several times until it changes color.

First put a small piece of butter until it smells good.

Hot cream

Pour hot cream into caramel several times.

Finally, add the remaining butter.

Add orange peel

Roast walnuts and mix in caramel sauce.

Spread on the bottom of the baked almond cream tower (180℃)

Sprinkle with almond slices, orange peel and powdered sugar.

cold store