French dessert is romantic and delicious. Teach you a caramel almond crisp.

　　French desserts are romantic and delicious. This French caramel almond shortcake taught to you today is full of nutrition. Crispy cake bottom, covered with caramelized almonds, but remember not to be greedy, because it can be a lot of calories.

　　material

　　125g of unsalted butter

　　250 grams of low-gluten flour

　　75 grams of powdered sugar

　　1 egg

　　75 grams of almond slices

　　Cream 50 ml

　　75 grams of fine sugar

　　Maltose 25g

　　25 grams of honey

　　method of work

　　1. Soften the butter at room temperature, beat it into a thick cream, add the powdered sugar, mix evenly, pour the egg yolk liquid in several times and beat well.

　　2. Add the sieved low powder, press it into dough, wrap it in plastic wrap, and put it in the refrigerator for at least 1 hour.

　　3. Take out the dough, beat it with a rolling pin to adjust the softness and hardness, and roll it into a square dough of about 25 cm. Put baking paper on the mold, put the dough down, poke holes in the bottom with a fork, and then put it in the refrigerator for more than half an hour.

　　4. Preheat the oven to 180℃, bake the refrigerated cake blank for 20 minutes, and take it out and cool it for later use.

　　5. Pour the whipped cream into the pot, add fine sugar, maltose, honey and butter, stir and mix with an eggbeater while heating to melt it, turn off the fire, and the liquid bubbles at this time, and the color is light yellow, then add the almond slices and mix well.

　　6. Pour the hot almond caramel on the cooled shortcake and spread it evenly.

　　7. Adjust the oven to 180℃ and bake for 25 minutes until the surface turns dark brown.

　　8. Before the caramel hardens, turn the mold upside down, take out the shortcake and tear off the baking paper, then cut into pieces.

　　matters need attention

　　1. Eggs can be whole eggs or only yolk. If only yolk is needed, the number should be increased by one.

　　If there is no fresh milk or cream, you can use water instead.

　　3. Pay attention to the fire when baking, otherwise it will be easy to zoom and the color will be too dark.

　　4. When cutting, if it is hard, you can put it in the oven and heat it at 150℃ to soften it to the extent that it can be cut.

　　5. If you want to be more layered, you can sprinkle another layer of powdered sugar.

　　(Text, map/Guangzhou Daily All-Media Reporter Zhong Honglian, Ge Yufei)