#aca Fourth Session Bakery

Name: #aca Fourth Session Bakery
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g butter; 40g Powdered sugar; 10g cocoa powder; 2 tablespoons Instant oatmeal; 2 tablespoons peanut; 1 tablespoon chocolate sauce; 10g milk; 4 egg; 15g Low-gluten flour; A few drops Lemon juice; 30g Caster sugar; a little Black and white chocolate

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Cute, fun and healthy three-dimensional biscuits. The groundhog is a cocoa fingerbread, the facial features are black and white chocolate, the mound is oatmeal cocoa biscuits, the base is cocoa butter biscuits, glued with a little melted black chocolate.
This formula has average sweetness, the “mound” taste is hard and crisp, the “gopher” finger cake tastes sweet and crisp, and there are multiple tastes and nutrients of oats and roasted peanuts. "

#aca Fourth Session Bakery

1. The first step is to make a "small mound". Prepare roasted peanuts and crush them. After the milk is warm, sprinkle in oatmeal and mix well, then add butter and sugar, melt on low heat and stir well. Add cocoa powder, chocolate sauce and chopped peanuts and mix well. Stir it into such a sticky but non-sticky, shiny mixture.

2. Find a tube that is slightly thicker than your finger. Pile the mixture prepared in the previous step around it to form a small cone-shaped mound. Remove the tube. Put it in the middle of the preheated oven, bake at 170°C for about 20 minutes, take it out and let it cool for later use. The second step is to make the bottom support. According to the common practice of cocoa butter biscuits, cut out a shape equivalent to the size of the bottom of the "mound", bake it and let it cool for later use.

3. The third step is to make groundhogs. Add the egg whites with lemon juice, add the granulated sugar in the auxiliary ingredients three times, hit 9 to distribute. Mix well with beaten egg yolks. Sift in the low powder and cocoa powder and mix well. Put it into a piping bag, cut a hole with a diameter smaller than the exit of the mound, and squeeze the batter onto a baking pan covered with greased paper into strips of uneven length. Put it into the middle layer of the preheated oven and heat it up and down to 170 degrees for about 10-15 minutes.

4. After allowing it to cool, use melted dark chocolate to dot the groundhog's two round ears and round nose. Use white chocolate to dot two round eyes and two "teeth", and dot black eyeballs on the white eyeballs. The fourth step is assembling. Use a little melted chocolate to stick groundhogs of different heights on the base and cover them with a small mound.