Chocolate stick

Published Aug 22, 2022 at 08:05am ET

Chocolate stick

Food Material List

1 Low-gluten flour 100g
2 butter 25g
3 Powdered sugar 25g
4 Full-fat milk powder 10g
5 Egg 35g
6 Baking powder 1.25ml
7 Baking soda 0.7ml
8 Dark chocolate 100g
9 Cashew 60g
10 Vanilla essence 1.25ml

Operational steps

1 Prepare materials. Butter melts in water to form a liquid state.
2 Sift low flour, milk powder, baking powder, baking soda and sugar powder. Pour in beaten egg liquid, liquid butter and vanilla essence.
3 Knead all the ingredients by hand and knead them into dough.
4 After kneading into dough, put it on the board and continue kneading for a while until the dough surface is smooth.
5 Roll the dough into thin sheets on the board. Fold the ends of the sheet in the middle, fold them in half, and then roll them out again. Repeat three or four times.
6 After folding several times, roll the dough into a rectangle about 0.5 cm thick. Cut the irregular corners with a knife to make it a regular rectangle.
7 With a straight ruler, cut the dough into thin strips about 0.5 cm wide with a pizza hob (or ordinary knife).
8 Place the sliced strips on the baking tray, put them in the preheated oven at 170 degrees, put them on top and bottom, and bake for 10-one or tow centimeters until the face is yellowish. Remove and cool.
9 Cut cashew nuts into small pieces. (For raw cashew nuts, bake them in an oven at 170 degrees for about 8 minutes until the surface yellows, take them out and cool them, and cut them into small pieces.)
10 Cut the dark chocolate into small pieces and put it in a big bowl. Heat the chocolate in water and stir it constantly to melt it completely into a liquid state. Dip the cooled biscuit stick in the chocolate syrup, wrap most of it in chocolate, and roll it around the cashew nut crush.
11 The biscuit bar dipped in cashew nuts is placed on the baking net until the chocolate solidifies completely.

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