Lako

Makes : 30

Good to go
High profit
Timeless Classics

Caramel is a unavoidable ingredient in many of our recipes. Caramel is the masterkey to enjoy in dirrefent textures and flavors. As it is mainly sugar, shelflife is not a problem

Caramel is a unavoidable ingredient in many of our recipes. Caramel is the masterkey to enjoy in dirrefent textures and flavors. As it is mainly sugar, shelflife is not a problem

rok trajanja:: 1 month
Conservation:: 16C

Containing: 2 Components

Napišite komentar Sačuvajte

Demonstration video<span>Caramel Snacking Bark</span>

Demonstration videoCaramel Snacking Bark

120 g

butter
60 g

sugar
20 g

almond flour
1 g

salt
2 g

Vanilla Extraxct
50 g

eggs
200 g

flour
20 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
4 g

baking powder

Cream the butter and sugar.using a mixer.
Add the sifted almond flour and salt and mix carefully.
Incorporate the eggs and vanilla and mix.
Add the sifted flour, cocoa powder Extra Brute, baking powder and almon powder and mix homogeneously.
Make a flat slab , wrap in plastic and refrigerate the dough.
Once cold, roll between 2 guitar sheets at 2,5 mm thickness and cut rectangle shape depending the size of your frames.
Do the same for a second slab.
Bake at 170°C for 15-20 minutes.

Tools

Scale
Spoon
Silpat
Silpain
Plastic wrap
Mixer
Guitar sheet
Dough sheeter
Freezer
flat trays
parchement paper

Warm up slightly to soften the Caramel Fill and spread a thin layer on top of the bakes sweet dough.
Put the second baked sweet dough on top of the caramel and push carefully to flatten the bark.
Cool down at 10C during 10 min.
Cover a thin layer of Extra Bitter Guayaquil to make a foot.
Cover a thicker layer on the other side and crate waves with the scraper.
Sprinkle some Fleur de Sel , Mona Lisa Shimmers or other ingredients as wish.
Let it set at 20C and brake in uneven pieces.