Recipe adopted from here (http://yuflora.pixnet.net/blog/post/423918272). I cut down a lot of sugars for both layers....
The original recipe is in Chinese. Below is the translated one (Again, my advise is to cut down the amount of sugar):
Ingredients:
[bottom layer]
Unsalted butter 75g (room temperature), icing sugar 40g, salt 1g, egg yolk 1, low protein flour 130g, almond powder 30g
[topping]
Unsalted butter 30g, maltose 20g, honey 10g, fine sugar 35g, whipping cream 45g, almond flakes 70g
Unsalted butter 30g, maltose 20g, honey 10g, fine sugar 35g, whipping cream 45g, almond flakes 70g
tray: 20X20
Method for the bottom layer:
1) Beat butter, sugar and salt until fluffy. Add in egg yolk and beat until combined.
2) sift in flour and mix until combined.(don't over mix)
3) Wrap the dough with cling film and chill for 1 hour.
4) Roll the dough on baking sheet to get a thin layer and transfer it to the baking tray.
5) Dock the dough with a fork to prevent the dough from blowing up while baking.
6) Bake in preheated oven, 170c for 20-25min.
2) sift in flour and mix until combined.(don't over mix)
3) Wrap the dough with cling film and chill for 1 hour.
4) Roll the dough on baking sheet to get a thin layer and transfer it to the baking tray.
5) Dock the dough with a fork to prevent the dough from blowing up while baking.
6) Bake in preheated oven, 170c for 20-25min.
Method for the topping
1) Mix all ingredients except almond flakes. Cook until 110c, mix in almond flakes, cook until thicken and remove from heat.
2) Spread the caramelized almond flakes on top of the cookies. (I suggest you to use fork to scope the almonds to present excessive caramel. Too much caramel will make the almonds lost it crunch.
3) Bake with 170c for 20 min.
4) Let it cool before cut.
1) Mix all ingredients except almond flakes. Cook until 110c, mix in almond flakes, cook until thicken and remove from heat.
2) Spread the caramelized almond flakes on top of the cookies. (I suggest you to use fork to scope the almonds to present excessive caramel. Too much caramel will make the almonds lost it crunch.
3) Bake with 170c for 20 min.
4) Let it cool before cut.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10154428326734069&set=pcb.1803953996532194&type=3
Credit: Zac Ng
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-florentine.html
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-florentine.html
0 comments :
Post a Comment