Coca pretzels
By VicentaLakin
Today we're sharing cocoa chips. Chocolate can't miss cookies
Recipe Recommendations
- chocolate 5 grams
- honey 12 grams
- nuts 60 grams
- egg white 45 grams
- whole egg 20 grams
- salt 1 gram
- powdered sugar 40 grams
- light cream 10 grams
- low-gluten flour 35 grams
- cocoa powder 6 grams
- butter 40 grams
- sweetening
- baking
- an hour
- simple
Steps for Coca pretzels
1
Prepare all materials for backup. Butter insulated water melts into liquid butter; chocolate and honey insulated water melts。
2
Equation + egg fluids + salt + sugar powder causes sugar in the same direction。
3
Add light cream to mix in the same direction. (Little cream back to room temperature)。
4
ADD MIXED LOW POWDER AND COCOA POWDER, AND THE WORD “Z” IS EVENLY SMOOTHED TO THE POINT WHERE DRY POWDER IS FREE OF PARTICLES。
5
Add liquid butter and mix it in the same direction, smooth and smooth, and then load it in herbs。
6
The liquid butter + chocolate + honey mix is evenly mixed, and the nut tatter is evenly covered with a spare film。
7
THE BOUQUETS CUT A SMALL MOUTH, SQUEEZE THE SAME SIZE ON THE PASTE AND PUT THE NUTS ON. GOBIK T60S OVEN PREHEATED TO 180 DEGREES IN ADVANCE。
8
Baking temperatures of 140 degrees/20 minutes, which are removed when the roast matures, and stored in a timely manner after cooling。Coca pretzels Make Tips
Butter and chocolate are both insulated water that melts into liquid form, and water temperature cannot exceed 50 degrees, otherwise oil-water separation will affect quality and taste。