Cocoa balls with hazelnut(zhen guo ke ke qiu )

Cocoa balls with hazelnut

Introduction:

"Mr. Meng's hazelnut cocoa ball, in my opinion, is actually the cocoa version of Jun's hazelnut cookie, just rolled into a ball. There is no ready-made hazelnut powder, as usual, with hazelnut kernel now play. As a result, a little modification has been made in terms of materials and operation. "

Production steps:

Step 1: prepare materials

Step 2: put the sugar and hazelnut into the cooking machine

Step 3: beat repeatedly to fine powder

Step 4: put the softened butter into a large bowl and loosen it with a scraper

Step 5: mix the cocoa powder with the flour and sift into the butter

Step 6: mix slightly

Step 7: pour in the ground hazelnut powder

Step 8: knead into dough

Step 9: divide it into 8 g / piece

Step 10: round and place in the baking tray

Step 11: put in the oven, 170 degrees, middle layer, heat up and down, bake for about 20 minutes, turn off, continue to simmer for 10 minutes

Step 12: get out

Step 13: sift powdered sugar on the surface

Materials required:

Butter: 45g

Fine granulated sugar: 20g

Low gluten powder: 55g

Hazelnut: 25g

Cocoa powder: 1 teaspoon

Sugar powder: right amount

Note: Mr. Meng said that there is no hazelnut powder can be replaced by almond powder, but that obviously can not be called hazelnut cocoa ball. The divided dough should not be too large, otherwise it is not easy to bake through. Mr. Meng also let the kneaded dough into the refrigerator to cool and relax. This step was omitted. Feel cold weather, dough is not too thin soft, not easy to shape.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zhen Guo Ke Ke Qiu