White-finger chocolate candy bar
By VicentaLakin
Since baking, he likes to go through the bakery and buy a big white chocolate for a Barbie doll because he's lazy and kept it in the fridge, and this time he thinks it's gonna break. I thought the white chocolate would be sweet, and I couldn't eat it, and I saw the boy eat it all
Recipe Recommendations
- low powder 50 grams
- white chocolate 25 grams
- whole egg liquid 14 grams
- powdered sugar 20 grams
- butter 25 grams
- color bead sugar appropriate amount
- baking powder
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for White-finger chocolate candy bar
1
Butter room temperature melts, sugar powders are added, and an egg-beater is used on micro-facing. White
2
Smuggle evenly
3
We'll add a broken yolk
4
Smuggle evenly
5
Sifting low powder and powdering
6
Smash it and rub it in a smooth face
7
Make the noodles thin
8
Small rectangular blocks of the same size
9
Scratch them with your hands
10
Put it in the oven
11
180 degrees for 15 minutes
12
White chocolate in the bowl, melted
13
One head of the cookie goes in the bowl, turns around, rubs white chocolate
14
I'll put the right amount of sugar in the cup and dry itWhite-finger chocolate candy bar Make Tips
1. When melting white chocolate over a water bath, stirring continuously with chopsticks will make the chocolate melt faster. 2. Sprinkle the colorful sugar beads by hand on top to prevent them from sticking together.