#aca烤明星大赛#chocolate Pocky Bar

#aca烤明星大赛#chocolate Pocky Bar

1. Add low-gluten flour, powdered sugar and a little salt to the blender and mix well

2. Stir in the softened butter

3. Stir it into corn dregs, add milk and continue to stir

4. Stir to form a dough

5. Wrap the dough in a fresh-keeping bag and put it in the refrigerator for half an hour to achieve a relaxing effect

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

7. Carefully cut the fresh-keeping bag and cut into long strips with a knife

8. Put neatly into the baking tray

9. Preheat the oven, put it in the middle of the oven, and fire up and down at 180 degrees for about 15 minutes

10. Place the baked biscuit sticks on the baking net to cool down

11. Prepare decoration materials. Stir the white and dark chocolate in insulated water until completely melted

12. Take a biscuit stick, top it with melted chocolate, and gently tap to remove the excess chocolate

13. Garnished with crushed nuts

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

15. Put it on the grill to cool down. If the temperature is high, you can put an ice pack next to it to cool down. After the shape is finalized, put it in the refrigerator for a while.

16. The finished product needs to be stored in the refrigerator.

Tips:

After kneading the dough, put it in the refrigerator to relax for half an hour.
The dough is more malleable, so be careful when you cut it and place it in the baking tray.
The temperature of the oven is for reference only. Bake it until the surface is slightly yellow.
When the chocolate melts in water, the bowl must be clean and free of water and oil. The temperature of the melted water should not be too high.
Cut the nuts as much as possible.