catalogue
1 Preparation
2 practice
Preparatory work editor
Reference serving size: 24-liter baking tray with 3 plates.
Ingredients: butter 90g, powdered sugar 80g, chocolate syrup 20g, flour100g, almond powder100g, chocolate powder 20g, a little salt and 3 egg yolks.
Baking conditions: upper and lower fire 170 degrees, 13- 15 minutes.
Practice editing
1, butter softens at room temperature, and flour, almond powder, chocolate powder and salt are mixed and sieved.
2. Add powdered sugar to the softened butter. The butter that has been sent away will become lighter in color, larger in volume and fluffy and light.
3. Add egg yolks to the butter in batches, and each addition needs to be completely evenly distributed.
4. Add all the powders that have been mixed evenly to the butter, cut and mix evenly with a scraper, and then add chocolate pulp and mix evenly.
5. Pour the mixed batter into a decorating bag with a decorating nozzle, extrude it on a silica gel pad with the decorating bag, put it into a preheated oven, and take it out in about 13- 15 minutes.