Nut material:

35g macadamia nuts, 5g dark chocolate, 5g butter and 5g horseshoe.

Chip material:

Room temperature egg white 35g, salt 0.5g, sugar 25g, low-gluten flour 20g, butter 25g and cocoa powder 4g.

step

1, the kernel part is processed first, and a single macadamia nut is divided into four.

2. Put the nut materials except macadamia nuts into a bowl, melt them with 60-degree hot water or 60-degree oven, and stir well, then add the chopped macadamia nuts and stir well for later use.

3. Prepare potato chips and melt butter to keep warm water.

4. Put the egg whites, sugar and salt into the basin and stir for one minute.

5. Pour in low-gluten flour and stir until smooth, and no flour particles can be seen.

6. Add the melted butter to the batter and stir gently, then add the cocoa powder and stir well. The original practice is to mix butter and cocoa powder first, and then pour it into the batter. )

7. Put the batter into a paper bag, squeeze it on a baking tray, put macadamia nuts on it, and bake it in the oven 150 degrees 15 minutes. The recipe is 35 consecutive trays.