Caramel nut cocoa

Recipe Recommendations

• low-gluten flour 90g
• powdered sugar 42g
• whole egg liquid 30g
• butter 63G
• cocoa powder 12g
• walnut kernel 80g
• badanmu 60g
• cashew 20g
• white granulated sugar 17g
• water 3g
• maltose 15g
• light cream 20g
• white chocolate appropriate amount
• rum appropriate amount
• the cranberry appropriate amount

• sweetening
• baking
• an hour
• senior

Steps for Caramel nut cocoa

1

Let's soften the butter room first and add sugar powder to the mix

2

Join the egg fluid and keep it even

3

Sifted into low-banded flour and cocoa flour and mixed it into a cluster

4

2.5 CCM HALF-BARREL SAWN MOUTH IN A FLOWER BAG, THEN COCOA NOODLE

5

Boil paper on the grill, squeezing each group into two rows, and fixing the edges! The oven warms up to 170 degrees in real heat, burning up to about 160 degrees for 12 minutes

6

Packed walnuts in the oven, 100 degrees in the oven, about eight minutes

7

Add malt sugar and light cream to the milk pot, heat it up to 80 degrees into creamed malt syrup

8

We'll mix the white sugar with water in another small pot and then we'll mix it with light caramel, then we'll add it to the cream malt syrup, then we'll heat it up to 115 degrees and put it in the butter

9

And put all the nuts in the mix

10

Put the mixed caramel nuts on the roasted cookies while they're on the stove, and then the oven's 150 degrees hotter, and then they're in the middle

11

Put cranberry on the surface with rum, melt the white chocolate, and put it in a bouquet to decorate it

12

Take pictures, beautiful like stones

13

Have a taste

Caramel nut cocoa Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes