Finger white chocolate candy bar(shou zhi bai qiao ke li cai tang bang )

Finger white chocolate candy bar

Introduction:

"Since I played baking, every time I went to Taobao, I like to browse the online store of baking materials and bought a large piece of white chocolate to make Barbie dolls. As a result, I was lazy and kept it in the refrigerator. This time, I thought that it would be broken if I put it down, so I took it out to eliminate it. Originally, I thought that the white and greasy chocolate would be sweet to death. I didn't dare to eat it all the time. I was about to be eaten up by Zizi. I snatched one to taste it. Wow, dry biscuit stick with smooth and delicate chocolate, don't be too delicious! "

Production steps:

Step 1: melt butter at room temperature, add powdered sugar, beat with egg beater until slightly white

Step 2: mix well

Step 3: add the egg yolk in batches

Step 4: mix well

Step 5: sift in low flour and baking powder

Step 6: mix well and knead into a smooth dough

Step 7: roll the dough into thin slices

Step 8: divide into small rectangular blocks of the same size

Step 9: roll them into small strips by hand

Step 10: put it in the oven

Step 11: bake at 180 degrees for 15 minutes

Step 12: put the white chocolate into a bowl and melt it

Step 13: put one end of the biscuit into a bowl, turn it around and dip it with white chocolate

Step 14: Sprinkle appropriate amount of colored sugar beads on the glass and let it dry

Materials required:

Low powder: 50g

White chocolate: 25g

Whole egg liquid: 14g

Powdered sugar: 20g

Butter: 25g

Color bead sugar: right amount

Baking powder: 0,5 TSP

Precautions: 1. When white chocolate melts in water, use chopsticks to keep stirring, which will make the chocolate melt faster. 2. Sprinkle the colored sugar beads with your hands to avoid adhesion.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Shou Zhi Bai Qiao Ke Li Cai Tang Bang