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Caramel Square
Butter Sweetened Condensed Milk Western Chocolate
45 mins
Intermediate
Prep + Cook Time
45 mins
Ingredients
8 Ingredients
Servings
12 Servings
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ENG version
Versi BM
Ingredients
1/2 cup F&N Evaporated Creamer(Pastry)
220g Flour (Pastry)
165g Butter (Pastry)
90g Castor sugar (Pastry)
1 can F&N High Calcium Sweetened Creamer (Topping)
125g Butter (Topping)
30g Golden syrup (Topping)
375g Dark cooking chocolate (Topping)
Preparation
- Cream the butter with sugar using a cake mixer until fluffy. ( Pastry )
- Stir in the flour and F&N Evaporated Creamer. Knead it until smooth and form dough. ( Pastry)
- Press the dough into the 20cmx20cm mold and poke the surface with a fork. ( Pastry)
- Bake in a preheated oven at 190˚C for 15 minutes or until golden brown. Set it aside to cool. ( Pastry )
- Add in F&N High Calcium Sweetened Creamer, butter and golden syrup to saucepan and bring to a boil. Then lower the heat and let it simmer for 5 minutes. (Topping)
- Pour the sauce over the crust that has cooled to room temperature and refrigerate for 3-4 hours. (Topping)
- Melt the chocolate in double boiler or microwave for 30 seconds and keep stirring it until completely melt. (Topping)
- Pour the melted chocolate on the surface of the caramel that is slightly harden and let it set again in the chiller for another 2 hours. (Topping)
- Cut the chilled caramel square into smaller cubes and serve. (Topping)
Bahan-bahan
1/2 cawan Krimer Sejat F&N (Pastri)
220g Tepung gandum (Pastri)
165g Mentega (Pastri)
90g Gula Kastor (Pastri)
1 tin Krimer Manis Kalsium Tinggi F&N (Topping)
125g Mentega (Topping)
30g Golden syrup (Topping)
375g Coklat masakan (Topping)
Langkah-langkah
- Pukulkan mentega bersama gula kastor dengan menggunakan pengadun kek sehingga kembang. ( Pastri)
- Masukkan tepung dan Krimer Sejat F&N kemudian pukulkan sehingga sebati. ( Pastri)
- Tekankan doh ke dalam acuan 20cmx20cm dan cucukkan permukaannya dengan garpu. ( Pastri)
- Bakar di dalam ketuhar yang telah dipanaskan pada suhu 190°C selama 15 minit atau sehingga ia kelihatan keperangan. Kemudian, sejukkan seketika. ( Pastri)
- Masukkan krimer Krimer Manis Kalsium Tinggi F&N, mentega dan golden syrup ke dalam periuk dan masak sehingga mendidih. Kemudian, perlahankan api dan biarkan ia mereneh selama 5 minit.（Topping）
- Tuangkan sos di atas biskut yang telah sejuk pada suhu bilik dan simpan di dalam peti sejuk selama 3-4 jam. （Topping）
- Cairkan coklat menggunakan kaedah “double boiler” atau ketuhar gelombang mikro selama 30 saat dan kacaukan sehingga keseluruhannya cair. （Topping）
- Tuangkan coklat tersebut di atas permukaan biskut karamel yang telah keras sedikit tadi dan simpan semula ke dalam peti sejuk selama 2 jam. （Topping）
- Potong acuan kepada segi empat kecil setelah sejuk sepenuhnya. （Topping）
3 years ago