1. The required ingredients are reserved. After peeling the walnuts, break them into two pieces. Don't crush them too much.
2. Beat the eggs into the cooking pot and pour in canola oil.
3. Insert a clean silicone spatula into the caramel marshmallow bottle and turn it 360 degrees so that the marshmallow can be easily taken out.
4. Press the brown sugar in a little finer, then pour in the walnuts, low flour and cocoa powder and mix well.
5. Knead until there is no dry flour. Knead the kneaded dough into a long strip, which is a bit like Ou Bao.
6. Put it in the refrigerator and freeze for about 2 hours.
7. Take out the dough, cut into biscuit slices about 1 cm thick, and put them in the oven at 175 degrees for 25-30 minutes.
8. Cool marshmallow cocoa walnut biscuits, crisp and delicious. With a touch of caramel and nutty, it makes the mouth full of fragrance.
Tips:1. Please customize the oven temperature and time according to the performance of your own oven.
2. The size and thickness of the raw embryo are different, and the baking time is also different. The larger the raw embryo of the biscuit, the longer it takes to bake. It is recommended that each biscuit should not be too big, it will be easier to bake and the taste will be more crisp.
3. Liquid marshmallows are added to make the taste richer and the dough sticks stronger.
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