Butter Bar using Bitter Caramel
A caramel-flavored version of a sweet that originated in Korea.
Genre：Dessert・Drink
Material(1 15cm square mold)
Bottom
- unsalted butter / 50g
- caster sugar / 20g
- honey / 15g
- table salt / 1g
- wheat flour / 60g
- almond pudding / 40g
- baking powder / 1g
Top
- unsalted butter / 120g
- brown sugar / 130g
- bitter caramel (browned sugar used as flavouring) / 30g
- table salt / 2g
- whole egg / 30g
- wheat flour / 100g
Topping
- caramel milk / 15g
Recipe
Bottom
1. Soften unsalted butter at room temperature.
2. Pomade [1] and mix with white sugar, honey, and salt.
Add the sifted flour, almond pudding, and baking powder.
Let stand in the refrigerator for 1 hour, then spread the mixture into a mold and bake at 180℃ for 20 minutes.
Top
1. Soften unsalted butter at room temperature.
2. Shape [1] into a pomade, add brown sugar, bitter caramel, and salt, and mix.
Add beaten whole eggs and mix.
Add the sifted flour and mix.
5. Pour the mixture into the baked bottom and flatten the surface.
6. Draw lines with caramel milk and bake at 160°C for 45 minutes.
Refrigerate overnight before cutting.
