The filling part is mixed with nuts 250g cream 200g sugar 70g honey 40g sea salt.
Practice of Sea Salt Caramel Nut Tower
Get the ingredients ready first Schuchman powdered sugar and low-gluten flour are selected here. This sugar powder bag is very convenient to use, and it is moisture-proof ~ ~ Mixed nuts will taste better if there are more macadamia nuts ~ ~ Butter is fermented butter.
When the butter is soft, add the powdered sugar and stir with the eggs until smooth.
Add flour to smooth butter and mix it roughly into granules with a scraper. Be careful not to mix too much.
Slowly add egg yolk and milk, continue to press the dough with spatula to fully absorb the liquid, move it into a fresh-keeping bag, and press it into a ball by hand. . Be careful not to knead too much to avoid stiffness.
Put the dough in the refrigerator for one night.
The next day, take out the dough, cool it slightly, divide it into six parts, roll it into thin slices and press it into the mold, remove the excess surface around the mold, tidy up the shape, and put the mold and cassava starch in the refrigerator for more than 1 hour. . . Refrigeration plays a relaxing role and is very helpful for shrinkage after baking. Omission is not recommended.
After relaxation, take out the bottom of the tower from the refrigerator, fork out some holes in the bottom with a fork, put a small piece of oil paper on it, then put on the baking heavy stone, preheat the oven to 185 degrees, put it in the bottom of the tower, bake for 15 minutes, take out the bottom of the tower, remove the oil paper and heavy stone, and continue baking for about 15 minutes.
Make stuffing
Put the cream, sugar and honey into the pot, choose a deeper pot to prevent boiling, turn on the medium heat and boil slowly.
Cook until it turns brown, and continue to cook for a few minutes until it turns amber. Pay attention to boiling in the meantime. You can turn down the fire to prevent boiling. Don't stir the whole boiling process! Don't stir, stirring will precipitate sugar and you won't be able to boil syrup.
When the syrup boils, turn off the heat, pour in the nuts, sprinkle with a pinch of Shanghai salt, and stir quickly to coat the nuts with syrup.
Put the stuffing into the bottom of the tower and eat it after cooling. It can be kept in cold storage.