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Recipe

Caramel Square

45
Minutes
8
Ingredients
12
Servings

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

  • STEP 1 of 9 Pukulkan mentega bersama gula kastor dengan menggunakan pengadun kek sehingga kembang. ( Pastri)
  • STEP 2 of 9 Masukkan tepung dan Krimer Sejat F&N kemudian pukulkan sehingga sebati. ( Pastri)
  • STEP 3 of 9 Tekankan doh ke dalam acuan 20cmx20cm dan cucukkan permukaannya dengan garpu. ( Pastri)
  • STEP 4 of 9 Bakar di dalam ketuhar yang telah dipanaskan pada suhu 190°C selama 15 minit atau sehingga ia kelihatan keperangan. Kemudian, sejukkan seketika. ( Pastri)
  • STEP 5 of 9 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)
  • STEP 6 of 9 Tuangkan sos di atas biskut yang telah sejuk pada suhu bilik dan simpan di dalam peti sejuk selama 3-4 jam. (Topping)
  • STEP 7 of 9 Cairkan coklat menggunakan kaedah “double boiler” atau ketuhar gelombang mikro selama 30 saat dan kacaukan sehingga keseluruhannya cair. (Topping)
  • STEP 8 of 9 Tuangkan coklat tersebut di atas permukaan biskut karamel yang telah keras sedikit tadi dan simpan semula ke dalam peti sejuk selama 2 jam. (Topping)
  • STEP 9 of 9 Potong acuan kepada segi empat kecil setelah sejuk sepenuhnya. (Topping)

Ingredients

Directions

  • STEP 1 of 9 Cream the butter with sugar using a cake mixer until fluffy. ( Pastry )
  • STEP 2 of 9 Stir in the flour and F&N Evaporated Creamer. Knead it until smooth and form dough. ( Pastry)
  • STEP 3 of 9 Press the dough into the 20cmx20cm mold and poke the surface with a fork. ( Pastry)
  • STEP 4 of 9 Bake in a preheated oven at 190˚C for 15 minutes or until golden brown. Set it aside to cool. ( Pastry )
  • STEP 5 of 9 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)
  • STEP 6 of 9 Pour the sauce over the crust that has cooled to room temperature and refrigerate for 3-4 hours. (Topping)
  • STEP 7 of 9 Melt the chocolate in double boiler or microwave for 30 seconds and keep stirring it until completely melt. (Topping)
  • STEP 8 of 9 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)
  • STEP 9 of 9 Cut the chilled caramel square into smaller cubes and serve. (Topping)

F&N products used

F&N EVAP CREAMER 390G x 48 CANS

F&N HI CAL SWEETENED CREAMER 390G x 24 CANS

Food pairing

Eight Treasure Rice

30 minutes - 1 hour | Chinese | Main

F&N Ice Blended Bandung

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