almond boat
Butter 20g | Light cream 10g |
Convert Sugar Sauce 18g | Honey 10g |
Fine sugar 20g | Glutinous rice boat crispy skin 1 package |
Chocolate sauce A little | Black and White Sesame 6g each |
Macadamia nuts 15g | Almond slices 20g |
Step 1
Put the black and white sesame seeds, macadamia nuts and almonds into three small bowls respectively, and lightly mash the almond slices and macadamia nuts. (Just break it up slightly, no need to pound it into powder.)Step 2
Add chocolate paste to the bowl of crushed macadamia nuts and mix quickly until evenly mixed. Set aside. (If you don’t have chocolate sauce, you can use it directly after heating and melting the chocolate.)Step 3
Put all the ingredients except black and white sesame seeds, macadamia nuts and almonds into a pot and heat over low heat and stir evenly. Turn off the heat immediately when the temperature of the ingredients reaches 115 to 120 degrees. (If there is no thermometer to observe the color of the syrup, just tumble and heat the syrup until it is slightly burnt brown.)Step 4
Divide the cooked syrup mixture into three portions and immediately pour into three bowls and mix thoroughly with the nuts. (This step needs to be done quickly to avoid the syrup from coagulating for too long and not shaping properly.)Step 5
Pour three parts of nut syrup onto oil paper, arrange them into a size similar to the length of the glutinous rice boat crispy skin, wrap it up and put it in the refrigerator for 20 minutes. (The thickness of the nut strips should not exceed the depth of the glutinous rice boat.)Step 6
Take out the three mixed nut pieces and cut them into thin strips and put them into the glutinous rice boat crispy skin. Place the glutinous rice boat crispy skin on the baking sheet.Step 7
Put it in the oven and bake at 150 degrees for 10 minutes.Step 8
To add some fun and sweetness to life, why not make some small glutinous rice boats~ Almond Boat Cooking Tips