Macadamia Nut Chocolate Chips

Overview

Internet celebrity crisps, I will try them too.

Tags

• baking
• afternoon tea
• snacks
• chocolate
• cocoa powder
• edible salt
• egg white
• honey
• low gluten flour
• macadamia nuts
• unsalted butter
• whipping cream
• white sugar
• whole egg liquid

Ingredients

Steps

1. 1 Material preparation (1) Crisp part 1. Whole egg liquid (25 grams): Whole egg liquid is a liquid in which an egg is mixed evenly. 2. Egg white liquid (40 grams): only the egg white part is used when beating eggs. 3. Whipping cream (10g) 4. Edible salt (1.5g) 5. Sugar (42g) 6. Low-gluten flour (56g) 7. Cocoa powder (5g) 8. Unsalted butter (50g) (Note: Melt the unsalted butter in a water bath first and set aside).

   

2. 2 (2) Macadamia nuts 1. Unsalted butter (10 grams) 2. Chocolate (4 grams) 3. Honey (10 grams) 4. Macadamia nuts and other nuts (48 grams): The specific amount can be increased or decreased according to your needs. (3) Processing and baking part 1. 1 oven: Zaifeng brand is used here. 2. 1 piping bag. 3. 1 electric mixer (Chigo brand is used here). 4. 1 scraper. 5. Several bowls, oil and other containers.

   

3. 3 Preparation (1) Preparation of whipped cream 1. Put the fresh milk in the fresh-keeping layer of the refrigerator (1 degree Celsius) for 2 hours and set aside. 2. Prepare vegetable whipping cream pre-mixed powder (the Baizhiyou brand used here). 3. Mix the vegetable whipped cream premix powder and frozen fresh milk together in a ratio of 1:2. 4. Use an electric mixer (Chigo brand is used here) to mix, first mix at low speed for one minute, then mix at high speed for 10 to 15 minutes, and beat until 3 times the original volume. If you can't use it up, you can seal it with plastic wrap and keep it in the refrigerator for 2-3 days.

   

4. 4 (2) Preparation of crisp paste 1. First put a whole egg into a bowl and beat it well with a mixer. Weigh 25 grams and place into a mixing bowl. Set aside.

   

5. 5 Break two eggs separately and take 40 grams of egg white liquid. 3. Mix the above two and beat well with a mixer.

   

6. 6 Add 1.g of prepared whipping cream and beat evenly with a mixer. 5. Add 1.5 grams of ordinary salt and 42 grams of white sugar to the bowl and mix well with a mixer.

   

7. 7 Add 56 grams of low-gluten flour and 5 grams of cocoa powder to the bowl and mix well with a mixer. (Note: If possible, you can use a fine sieve to sift the flour and cocoa powder)

   

8. 8 melted butter.

   

9. 9 Pour 50 grams of melted unsalted butter into a bowl and beat evenly with a mixer. (Note: If possible, you can pour butter in batches for better results)

   

10. 10 Pack the crispy paste mixed above into a piping bag and set aside.

    

11. 11 (3) Preparation of macadamia nuts and other nuts 1. Pour 10 grams of unsalted butter, 4 grams of chocolate, and 10 grams of honey into a bowl, melt in a water bath, and stir thoroughly. 2. Pour 48 grams of your favorite macadamia nuts and other nuts into the bowl prepared above and mix well.

    

12. 12 Baking 1. Lightly coat the baking sheet in the oven with oil to prevent the crisps from sticking to the bottom.

    

13. 13 Open a small opening in the piping bag and drop the crisp paste into a baking pan with a diameter of 1.5cm, and then place the prepared nut pieces in the center of each crisp paste.

    

14. 14 Preheat the oven to 150° for 5 minutes and set aside. Be careful not to put the baking sheet in to preheat. 4. While the baking pan is preheating, place the baking pan with the crispy batter on it and bake at 150° for 11 minutes. It is best to check the color of the crisps at 10 minutes to avoid burning them. Take out the baking pan. When the baking pan is no longer hot, use a knife to gently pick up the edges of the crispy chips.

    

15. 15 Repeat steps 1-4 to continue the operation.

    

16. 16 Basic cost accounting. Makes about 100 mini crisps.