Sugar Almond Boat 

Ingredients：
48-50 pcs Glutinous rice boat
100 g Almond flakes
50g caster sugar
35g Invert syrup
15 grams of honey
15gFresh cream (dynamic)
45g Unsalted butter
Instructions
04:38 Sugar + inverted syrup + honey + fresh cream + cream in a pot and boil to 120°C
09:44 Add almond slices, mix well, take out and let cool and shape into long strips
11:03 Slightly ice to the hardness that can be sliced with a knife
13:03 Cut the caramelized almond filling into slices of about 0.3cm, pinch the tips of the head and tail into the glutinous rice boat
14:40 Bake at 160/150℃ for about 20 minutes
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