Gannash Crackers
By VicentaLakin
It's spring break, and today we're making a more festive cracker, which is filled with Ganaches, an old handmade chocolate process that keeps the chocolate and the cream together and stirs up, so that the two are fully integrated, making their taste soft and full of fragrances。
Recipe Recommendations
- low-gluten flour 90 grams
- matcha powder 4 grams
- powdered sugar 30 grams
- unsalted butter 50 grams
- eggs one
- chocolate 30 grams
- light cream 15 grams
- cocoa powder 15 grams
- red velvet liquid 4 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Gannash Crackers
1
First take low-banded flour, 90 grams of tea powder, 4 grams of sugar powder, 30 grams of sugar。
2
Smuggle evenly。
3
House temperature softened to 50 grams of fully salt-free butter into small pieces and poured into sifted powder。
4
Hand-puffed flour and butter。
5
The final state should be small particles of equal colour。
6
Add eggs one。
7
It's a band of hands or razors。
8
Crushed to a 5 mm thick thin sheet and frozen in the fridge for 30 minutes。
9
Take out the frozen good noodles。
10
Cut out the shape with the mold and put it in the oven。
11
If it is too soft, the refrigerator will continue to freeze for a while to make it harder to operate。
12
The oven is preheated at 160°C for 12-15 minutes, then suffocated for another 10 minutes after the fire has been shut down, and the cooler is removed。
13
And make a cocoa cookie and a red velvet cookie. Tea powder is replaced with 15 grams of cocoa powder to make cocoa biscuits。
14
Tea powder is replaced with 4 grams of velvet, which makes velvet cookies。
15
Take the chocolate 30 grams into small particles so it can melt faster。
16
Add 15 grams of light cream, so that the insulated water melts to a non-particle-free filament。
17
Loading bouquets。
18
Squeeze the Ganache pie on the cookie。
19
Two slices of cracker, a little ganache on the surface。
20
THAT'S IT
21
Biscuits, Ganaches, soft mouths, full of fragrances。