Chocolate cracker
By VicentaLakin
Every cookie has its unique cracks. It's so different
Recipe Recommendations
- sweetening
- roast
- a day
- ordinary
Steps for Chocolate cracker
1
Prepare food。
2
Sugar mixed with vegetable oil。
3
Add cocoa powder evenly。
4
Add vanilla and eggs evenly mixed, with electric punching of the egg, and then a little bit more, and then a few times more sugar melted。
5
Flour, salt and powder mix。
6
The flour mixture is mixed into the cocoa paste。
7
Covered film is placed in the refrigerator for two or three hours to condensate。
8
Take out the condensed paste (the face is still a little sticky at this point), put on the disposable gloves, and use the spoon to take the proper face and roll round in the sugar powder, preferably the ball is about an inch in size。
9
Each ball is as flat as possible covered with sugar powder and placed in an oven with oilpaper, with a much larger distance between the balls, as the ball collapses into cakes while it is roasted with beautiful cracks。
10
The oven is 175 degrees preheated, mid-level, 12-15 minutes. The timing is adjusted to the size of the oven and the ball, so that the skin is so hard that the chocolate can be laced in a crack while it is hot and the chocolate melts. 12-15 minutes to finish the core is soft and 18-20 minutes is soft。
11
The finished product。Chocolate cracker Make Tips
1 If there is no vanilla, it is fine. It's also a little sticky after the paste has been condensed, bearing the disposable gloves. Three. Sugar powders. 4. Put chocolate pieces in the crack as soon as possible after roasting, and then fix them once they melt。