Coco-coco-cococo-cococo-cracker
By VicentaLakin
Always thinking of putting the taste in a cookie, making a tasteful, long cookie, and finally doing it, a little cookie, coming out of the oven like magic, with pecan fragrance, cashew nuts, coco's bitterness, red sugar's thickness, honey's sweetness, and mixed caramel tastes, can't even stop eating a few pieces, baked, made the busy life more perfect
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Coco-coco-cococo-cococo-cracker
1
The walnuts are baked in the oven for 10 minutes at 100 degrees
2
The microwave softens butter in about 20 seconds and mixs it with a hand-held eggmaker with red sugar
3
Add the egg fluid and continue to hit it with an eggbeater until it's invisible
4
Join the walnut powder softly
5
Sift in a mixture of cocoa powder and low-weather powder, with a light tumble to a surface that is not powdered, and a basin to freeze in the fridge for 10 minutes
6
We'll make the saucer, we'll make it small, we'll make it small. Okay
7
Each of the cashew nuts is split in half, a petal is drawn, and the finger is pressed into the noodles
8
It's in the oven at 170 degrees and in the top of the fire for eight minutes
9
It's finished. It's cooled and sealed to keep it warmCoco-coco-cococo-cococo-cracker Make Tips
Don't move on the cashews in order to avoid dispersing, cocoa powder is bitter and can be reduced to around 10 grams if it is not desirable. The oven is different, and the timing and temperature of the oven are slightly different, and it is almost fine to see the honey flowing on the oilpaper turning to caramel color, and if it is softened, the oven can be baked for a few more minutes。