A scrap, plus a biscuit made before, combined into a new variety, hey hey, the name Im also screaming - - crisp chocolate almond crispy. The remaining thousand-layer crispy skin in the family, the last part made pineapple pie, this time cut the thousand-layer crispy skin (click on the link, you can also buy ready-made) into strips, put in the middle of the dough of gourmet chocolate cookies, and then wrap the excess crispy on both sides into the middle, no need to wrap tightly, just surround it. Encircle the city again. In fact, baking also has a pot of stewed this dish. The process chart cant be found. Its also simple. As soon as you look at the text, you can see that you cant understand the whole shape at will. I just have this size of crispy skin left.
1. Crisp mixing is only to mix until there is no dry powder on the surface. The powder can be doubled to prevent excessive stirring from affecting the taste of dough gluten.
2. Because of the addition of large almonds and chocolate, this pastry is more rich and crisp. It is better to cut large almonds and chocolate into peanut granules to maintain a certain taste.
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