Pistachio Chocolate Biscuit Bar

Pistachio Chocolate Biscuit Bar

1. Prepare a clean basin, add 15 grams of coconut oil and powdered sugar, and mix well. Fine granulated sugar without powdered sugar is fine, but coarse granulated sugar cannot be used.

2. Then add the egg mixture and stir well.

3. Sift in low powder and milk powder.

4. First use chopsticks or spatula to mix into a flocculent shape.

5. Then wear gloves to repeatedly press and fold the noodles until no dry powder can be seen at all.

6. Use a rolling pin to roll the dough into a 5mm thick piece, trim the shape, and then knead the dough into a ball and roll it flat. Then put it in the refrigerator for 1 hour or freeze for half an hour.

7. Take out the frozen noodles and cut them into small strips about 5mm wide.

8. Preheat the oven at 180 degrees for 10 minutes. Then put the biscuit sticks in and bake for 12-15 minutes.

9. The color of the biscuits is slightly browned. Take out the baking tray and shake it lightly so that the biscuit sticks can move easily.

10. Set the biscuits aside to cool. Wrap an appropriate amount of pistachios in oil paper and crush them with a rolling pin.

11. Add 5 grams of coconut oil to the chocolate and put it in the microwave for 30 seconds. Use chopsticks or a spoon to stir gently. If there are still large pieces that are not completely melted, add another 10 seconds.

12. Dip the biscuit stick in the chocolate, then roll a few times in the crumbled pistachio, and glue the right amount of crumbled pistachio.

13. Arrange the biscuit sticks covered with chocolate and pistachio nuts, try not to get too close, and let them dry until the chocolate is set. When the room temperature is high, put it in the refrigerator or freeze it.

14. Confession of "White" Season

Tips:

1. Coconut oil can be replaced with butter, which is just as soft and does not need to be sent.
2. The oven temperature and time are for reference only. When you bake, you should watch it by the side. The surface of the biscuits is dry and there is no greasiness. Just bake for a minute or two. I was just a minute or two late and it was a bit dark.
3. Add a little coconut oil to the chocolate to make the surface of the chocolate smoother and crisper, but don't put too much. I accidentally poured a little more coconut oil, and the chocolate was a little runny. The original color of biscuits wrapped in white chocolate is not very colored, you can change to other dark chocolates.