Chocolate oatmeal

1

Put the black chocolate and butter in the bowl and put the bowl in hot water to keep mixing. Until chocolates and twats are fully melted。

2

Flour, oatmeal, powdered milk, fine gaff mixed into melted chocolate. Put your hands evenly。

3

Add 10 grams of egg fluid evenly。

4

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5

Squeeze a small ball with your hand. In the process, it's best to stay wet without a bowl in the hot water so that the mixture is not easy to form

6

Squeeze all the little balls and put them in a preheated oven of 180 degrees, with a mid-level burning for about 20 minutes。

The key to oatmeal balls is the moisture of the dough. 10 grams of egg allows you to shape the dough into small balls that hold together well, but do not add too much or they won't bake through. Low temperatures will cause the chocolate and butter to solidify, reducing stickiness and making it hard to form the balls; it is best to keep the bowl warm by placing it in hot water. Oatmeal balls do not change color significantly when baking, so pay close attention to the time and temperature to prevent burning. Cooled oatmeal balls should be slightly crisp; if the inside is still soft, they are underbaked, so continue baking for a while longer.