Brown Butter Almond Pulvoron With Oats

Recipe makes around 75-80 15g pcs 

Ingredients:

• 2 sticks unsalted butter
• 3 cups cake flour
• 1 cup rolled oats, toasted
• 1 cup refined sugar
• ½ cup toasted almonds
• 1 and ½ cups KESSLER’S® Skimmed Milk Powder
• ¼ tsp iodized salt

Procedure:

1. Brown Butter: Cook butter in a heavy saucepan over medium heat until milk solids turn brown and nutty. Set aside.
2. In a separate pan, toast cake flour until light brown and smells of toasted flour. Cool and sift. Set aside.
3. In a separate pan, combine toasted flour, toasted rolled oats, sugar and KESSLER’S® Skimmed Milk Powder. Cook over medium low heat until light golden brown in color and aroma smells of caramelized or toasted.
4. Add in salt, followed by the brown butter. Mix ingredients well.
5. Pour all ingredients in stainless bowl. Toss in toasted almond flakes.
6. Mold pulvoron while the mixture is hot. Chill for 5 minutes.
7. Allow to adjust to room temperature before wrapping. Wrap in foil pouches of cellophane.