Chinese Food
Nut chocolate finger biscuit
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Cooking ingredients
Cooking Steps
Step1:Beat egg yolk with 20 grams of sugar until thick and light.
Step2:Add 30g sugar to the protein in 3 times and beat until it is almost hard to foam.
Step3:Add all the protein cream into the yolk paste twice and mix roughly. Add the sifted powder and mix well to make the batter.
Step4:Pour the batter into the squeezing bag. Squeeze the batter into the mold. Bake for 25 minutes at 170 degrees. Put it out of the oven and cool down. Wrap it in chocolate. Dip it with the nuts that are roasted in advance.
Cooking tips:Chocolate melted in water. When it is in flowing state, use a small spoon to pour it on three sides of one end of the biscuit. The chocolate is stained with nuts before it hardens. If you are wrapped in chocolate. When you touch the nuts after processing, the chocolate will be hard. You can pick up the biscuit near the small fire. Make a slight circle. The chocolate will return to warm. Quickly touch the nuts. This biscuit is very easy to absorb water and soften. Please dry it and keep it sealed. Put more tissue paper to absorb moisture. There are skills in making delicious dishes.
