Vanilla Almond Crunch Dakwatz

Macaron has a cousin, it is simpler to make, softer and softer than it is, and there are many more patterns in the body and filling. There is a nickname called "Big Socks"

I remembered that I was going to do it because I just bought the book Dakwartz [Layered Full Illustration]. I happened to have the lady's vanilla pods on hand, and it happened that there was a vanilla-flavored recipe in the book. After planning for a long time, I finally made it. .

But when I made it for the first time, I was immediately taken aback. No, I was used to eating bland food, and suddenly I couldn't hold it when the stuffing came up, but it looked really good, so I didn't want to make it a second time. The amount of sugar is reduced, and the ganache filling in the middle is changed to almond crisps. After refrigeration, the mouth is full of crispy almonds. It can be regarded as finding the correct way to open Darkwaz.

⚠️ However, making dakwaz is the same as making macarons. The amount of sugar in the cake should not be changed arbitrarily. It is used to help maintain the stability of the meringue, which not only prevents the meringue from defoaming, but also prevents the cake from cracking during the baking process. , You must know that defoaming means that the organization is not fluffy. The more defoaming, the sweeter it is, and the more sugar is reduced, the more defoaming. Not only the sweetness, but also the nutty flavor of almonds. This is a vicious circle. ⚠️

To do anything you need to respect its own taste

The formula can make 12 pairs of 70*45mm oval dakwaz

Although it is simpler and easier to do than macarons, there are also some details to pay attention to~

⚠️The shelf life of Dakwaz is sealed and refrigerated for three days. Freezing can extend the shelf life. Warm up for ten minutes before eating.

material : 

Dakwaz biscuits

120g almond flour

80g powdered sugar

15g low-gluten flour

1 vanilla pod

165g egg white

60g caster sugar

Almond Crisp

25g low-gluten flour

15g butter

20g almond flour

5 g caster sugar

Vanilla Cream Sauce

20g egg yolk

10g caster sugar

55g milk

80g butter

Vanilla paste 5g

How to make Vanilla Almond Crunch Dakwaz :

1. First mix and sifted almond flour, icing sugar, and low-gluten flour. The almond flour I use here is for making macarons. It is not too oily and will not cause the meringue to defoaming. If it is Jinshan almond flour or something , the defoaming may be more powerful.

2. Cut the vanilla pods and scrape the vanilla seeds, mix with the powder and set aside.

3. Freeze the egg whites until there is a thin layer of ice, so that the meringue is more stable.

4. First make coarse foam, add half of the caster sugar.

5. Continue to beat until the foam becomes fine and can flow out the lines, add the remaining half of the caster sugar.

6. Dispatch at high speed to eight.

7. Turn to low speed and beat until stiff foam, which can pull out small sharp corners. The beaten meringue is very delicate and stable.

8. Then sieve and add half of the flour.

9. Continue to sieve and add the remaining half of the flour.

11. Continue to cut and mix ➕ and mix, the method can refer to the small video.

12. Repeat this method to quickly stir the meringue without defoaming.

13. The mixed batter is fine and firm, with a glossy surface.

14. Then put it into a piping bag with a piping tip.

15. Take out the dakwatz mold, spray it with water evenly to facilitate demoulding, and put oil cloth on the baking pan.

16. Evenly squeeze the batter into the mold.

Then use the scraper to gently smooth it. The number of times the scraper goes back and forth should not be too much, which will cause the batter to defoaming and collapse. Try to use the least number of times to finish.

17. Then pick up the mold from the edge, and gently shake it while lifting to help demould. If the edge is not smooth, you can use your fingers to dip the water to gently tidy it up.

18. After demoulding, use a sieve to evenly and lightly sprinkle a layer of powdered sugar. If the powdered sugar is sprinkled too little, the water will be lost, which may cause collapse.

19. Wait a few minutes for the powdered sugar to be absorbed.

20. Gently and evenly sieve the second layer of powdered sugar, the powdered sugar will form a crisp shell on the surface of the dakwaz and lock the moisture inside.

22. Put it in the oven preheated to 180 degrees in advance, put the middle and lower layers back to 170 degrees and bake for about 20 minutes, the surface is golden brown. Blast furnace: 150 degrees for about 25 minutes⚠️Remember not to open the oven door in the middle, the dakwatz will collapse and retract.

23. After taking it out, let it stand, and wait until it is completely cooled before taking it out, otherwise it will easily lead to deformation and damage to the shape.

24. Remove from the tarpaulin after cooling.

25. Next, make almond crisps, which is very simple. Put all the ingredients into the mixing bowl, and soften the butter in advance.

26. Then rub all the ingredients together, and then rub them apart, and the almond crisps are ready.

27. Bake in an oven preheated to 165 degrees for about 18 minutes. Pay attention to observe the coloration. You can stir it in the middle and bake until golden brown and crispy. Let it cool and set aside.

28. Lastly, make the vanilla cream sauce, and make the English cream sauce first. Add castor sugar to egg yolks.

29. Stir with egg whip until the color becomes lighter.

30. Add warm milk, the milk temperature is about 45 degrees, and stir well.

31. Then heat it with water, keep stirring during the heating process to prevent caking.

32. Heat to 83 degrees all the time, away from the fire. This is to sterilize the raw egg yolk.

33. If you are in a hurry, you can immediately sit in ice water and stir to cool down. If you are not in a hurry like me, you can cover the surface with plastic wrap and put it in the refrigerator to cool down.

34. Take out the English milk sauce that has cooled to about 20 degrees from the refrigerator, add softened butter, if the temperature of your English milk sauce is too low, it is easy to cause separation and the butter cannot be absorbed. You can sit in warm water to send it.

35. Beat on high speed until smooth, the butter completely absorbs the English cream sauce, add the vanilla paste, the vanilla paste contains vanilla seeds.

36. Continue to beat until smooth and the volume expands.

37. Put it into a piping bag with a round piping tip.

38. Match the dakwaz body according to the size.

39. Then squeeze a circle of vanilla milk sauce, and lay almond crisps in the middle.

40. Squeeze a strip of vanilla milk sauce on top of the almond shortbread to help the upper and lower cakes stick together.

41. Cover the other piece, and the Dakwaz is assembled. After refrigerating and absorbing moisture, the taste is better, and the cake body is moist and soft.