material 1? (bottom)

125g of unsalted butter

25g of low-gluten flour

75g of powdered sugar

2 egg yolks (at room temperature)

Ingredients 2? (upper layer)

almond slices 75g

whipped cream 5ml

fine sugar 75g

maltose 25g

honey 25g

unsalted butter 5g

French caramel almond shortcake 1? (bottom layer)

the butter (125g) is softened at room temperature, whipped into a viscous cream, added with powdered sugar (75g) and evenly mixed. It's like making butter cookies! )

Pour the egg yolk liquid in several times, beat it evenly

Add the sieved low flour, cut and mix, press it into dough

Wrap it in plastic wrap, press it into a quadrangle shape, and put it in the refrigerator for at least 1 hour

Take out the dough, beat it with a rolling pin to adjust its hardness, roll it into a square dough

Put a mold on the dough, cut it along the bottom of the mold with a knife, and cut it into pieces that can be placed. (upper layer)

make the upper layer part. Pour the whipped cream into the pot and fire, add the fine sugar, maltose, honey and butter (5g), stir and mix with an eggbeater while heating to melt

Turn off the fire after cooking to 115℃ (the liquid must have boiled and bubbled at this time, and the color is light yellow), then add the almond slices and mix them evenly, be careful not to break them

Pour the hot almond caramel on the cooled shortcake and spread it evenly. (If it is hard, put it in an oven at about 15℃ and heat it until it is soft enough to be cut off. )

4 Isn't the shortcake upside down, and then it is cut upside down, that is, the bottom of the cake is cut up, the edge is cut off, and then it is cut into pieces. (The book is cut into a trapezoid with a length of 2cm above and 3cm below. )

tip

I didn't cut off all four sides of the two pieces in the photo because it was a bit troublesome to cut them. . It must be cut before the caramel is hard, which is always a little soft and sticky, and then the bottom of the cake is super soft after baking, so the cut is a bit residual. . .