Chocolate Pocky Bar

Add low-gluten flour, powdered sugar and a little salt to a mixer and mix well

Stir in softened butter

Stir into corn residue, add milk and continue stirring

Stir until it forms a dough

Wrap the dough into a plastic bag and put it in the refrigerator for half an hour to achieve a relaxing effect

Take out the dough and use a rolling pin to roll it into a dough sheet about 0.4 cm thick

Carefully cut off the plastic bag and cut into long strips with a knife

Place neatly into the baking pan

Preheat the oven, put it in the middle rack of the oven, and heat it up and down to 180 degrees for about 15 minutes

Place the baked biscuit sticks on a baking sheet to cool

Prepare decorative materials. Stir white chocolate and dark chocolate over hot water until completely melted

Take a cookie stick, pour melted chocolate over it, and tap off the excess chocolate

Garnish with chopped nuts

Sift a little matcha powder into the white chocolate to make matcha-flavored chocolate. Continue to decorate

Place on the grill to cool. If the temperature is high, place an ice pack next to it to cool down. Wait until it's set and then put it in the refrigerator for a while.

The finished product needs to be stored in the refrigerator.

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