Walnut chocolate bar
Overview
This chocolate biscuit has a soft top layer and a crispy bottom layer. Pay attention to the bottom when unmolding, as the bottom is very crispy and can easily break.
Tags
Ingredients
Steps
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Bake the walnuts in the oven at 180 degrees for 2 minutes.
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Prepare chocolate bar ingredients, 50 grams of walnut kernels, 50 grams of fine sugar, 100 grams of low-gluten flour, and 90 grams of butter.
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Take out the roasted walnut kernels and let them cool, then put them in a food processor, add a few teaspoons of sugar and crush them.
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Put the low-gluten flour into a large bowl and add the remaining sugar and mix well.
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Let the butter soften at room temperature, cut into cubes and add it to the low-gluten flour.
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Stir the low-gluten flour with your hands until it resembles dough.
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Add chopped walnuts.
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Knead again into dough.
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Line the bottom of the baking pan with oiled paper, pour in the walnut dough, and flatten it with your hands.
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Preheat the oven to 180 degrees and bake on the middle rack for 25 minutes.
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Make the top decoration materials, 25 grams of butter, 90 grams of water, 25 grams of cocoa powder, 80 grams of fine sugar, vanilla extract, salt, and 2 eggs.
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Put the butter and water in a small pot, heat on the stove over low heat, add the fine sugar after the butter is melted, and cook until the fine sugar is completely dissolved.
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Add cocoa powder.
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Stir until the cocoa powder is completely dissolved, then turn off the heat, add vanilla extract and salt, and let cool for 5 minutes.
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Add egg liquid and stir while pouring.
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until fully incorporated.
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Pour the chocolate paste into the baked cake base.
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Shake the mold lightly a few times.
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Bake in the oven for 20 minutes again, until the surface is set.
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Once cooled, sprinkle with powdered sugar and cut into pieces.
