Nougat Decoration Filling

Recipe: 50g of water, 100g of glucose syrup, 100g of young granulated sugar, 100g of butter, 90g of crushed lentils, 80g of crushed hazelnuts

? Production process: 1. Put the water, glucose syrup, young caster sugar and butter together in a saucepan and heat to 103℃, while stirring constantly with a spatula so that the ingredients are completely blended.

2. Remove from the heat, add the chopped lentils and chopped hazelnuts, stir quickly with a spatula to combine, pour into a bowl, leave to cool, cover with cling film and store either frozen or chilled.

Cookie Batter

Recipe: 500g butter (softened), 220g powdered sugar, 2g vanilla sugar, 120g egg white, 6g salt, 600g low gluten flour, ?

Process: 1, add powdered sugar to the butter, put it into a mixing bowl, and use a fan mixer to mix until soft. 2, mix the egg white with salt, add it into the "step 1" in small batches, mix it well, and then add the vanilla sugar and mix it well. 3, add the low-gluten flour, and mix it at a slow speed. Add low-gluten flour and mix on slow speed.

4: Stick a 6-cm-diameter circle mold with flour and press a silicone mat to create a circular pattern. When squeezing, press the pattern to create a circle shape.

5. Place the nougat decorating filling into the laminating bag and squeeze it onto the inner part of the ring.

6: Bake in an air oven at 150℃ for 15 minutes; or in a flat oven at 170℃ for 15 minutes.

"Rowan Star"

Suggested Size: Diameter 6cm, Height 0.8cm Suggested Serving Temperature: Ambient Suggested Selling Method: 6 pieces of cookies sold in combination