You can choose macadamia nuts, almond kernels, peanut kernels, pine nuts, etc.

Material: chocolate nuts. Salt-free butter 4g water mash 6g black chocolate 5g macadamia nuts about 55g

Chocolate batter: room temperature protein 4g fine sugar 3g salt .5g melted butter 3g cocoa powder 5g low-gluten flour 3g

Production steps: < Add the marshmallow, black chocolate and butter into a bowl, heat the insulated water until it melts and stir well. Add macadamia nuts to syrup and mix well for later use.

2. Making batter:

① The butter is melted in insulating water in advance, and the cocoa powder is added and fully stirred for later use. Cocoa powder is oil-soluble, so that it can be completely dissolved?

② In winter, when the temperature is low, you can put hot water of about 5 degrees in a large container, put a small pot filled with fine sugar, salt and protein into the hot water, and stir with a hand-held eggbeater until the sugar is fully melted.

(3) Pour the butter cocoa paste in several times, stir evenly each time, then add the next time, and continue to stir evenly.

③ sift in low-gluten flour and mix well.

④ put the batter into a piping bag, cut the small mouth of the piping bag, and evenly squeeze out the batter on the baking tray. Don't squeeze too much batter. Add spare macadamia nuts and gently shake the baking tray to make the batter thin.

⑤ put it in the middle layer of the oven preheated in advance, and bake it at 15 degrees for about 15 minutes (adjust the temperature and time according to the temper of your own oven). If you squeeze too much batter, you need to increase the time appropriately. Put the crisps on the drying net to cool. After cooling, they are crisp and delicious ~

If they are not crisp, they can be redried for about 5 minutes, then stuffy for two minutes, and then let them cool!