Store Sales Listš„Chocolate nut cookie recipe shareā
Store sales listš„Chocolate nut cookie recipe shareāThe surface of the crispy cocoa cookies is covered with nuts, and it tastes delicious in one bite. Another single item sold in the store, the treasure children quickly code to live, lock this formula will not get lost.ā
Food Ingredients
Nut part:
almond
90g
Cashew
70g
Pumpkin Seeds
40g
Butter
16 grams
Honey
24 grams
Black Chocolate
10 grams
Cookie part:
Butter
130g
powdered sugar
72 grams
Salt
1.5g
normal temperature light cream
120g
low gluten flour
200g
cocoa powder
16 grams
Almond Powder
30 grams
Step
1
Butter with honey and dark chocolate
2
Melt with water and stir evenly
3
Stir in the prepared nuts while hot.
4
The butter is softened in advance until it can be easily poked with hands. Beat the butter at low speed for a few seconds with an egg beater, add salt and powdered sugar, and mix evenly with a spatula (to prevent the powdered sugar from splashing out when the egg beater is beaten)
5
Then whisk the butter at low speed until the color is whitish and fluffy.
6
Add the light cream in 4 to 5 times, and each time add the light cream, mix the butter and cream evenly and add the next cream.
7
Send the butter to a volume smooth and fluffy state.
8
Mix the powder and sift it into the butter. Use a spatula to press and mix it evenly without dry powder. The batter looks fine and smooth.
5ā£ļø: Cut a small opening of the decorating bag, put it into a flat nozzle, put the batter into the decorating bag and extrude the long strip evenly, two in groups side by side. The size is as consistent and even as possible, with nuts on top.
5ā£ļø: Cut a small opening of the decorating bag, put it into a flat nozzle, put the batter into the decorating bag and extrude the long strip evenly, two in groups side by side. The size is as consistent and even as possible, with nuts on top.
9
The piping bag is cut into a small opening and put into a flat nozzle.
10
Put the batter into the piping bag and extrude the strips evenly, two side by side. The size is as consistent and even as possible, with nuts on top.
11
Put nuts on it.
12
Send it to the pre-oven, bake at 170 degrees and 150 degrees for 20 minutes or so, and it will be ready for baking. (oven temperature time for reference only can not be copied)
13
Bake for about 20 minutes and you can bake. (oven temperature time for reference only can not be copied)
14
Out of the oven
15
Come and eat me.
16
The mouth is crisp and delicious, with the aroma of chocolate and nuts, and the multiple tastes are delicious.
17
Bagged and sealed for preservation
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