1. First soften the butter at room temperature, then add the powdered sugar and mix well
2. Add the egg mixture and continue to stir evenly
3. Sift in low-gluten flour and cocoa powder and stir them into a dough
4. Put 2.5CM half-row zigzag nozzles in the piping bag, and then put the cocoa dough
5. Put oil-absorbing paper on the baking tray, squeeze each group into two rows, and trim the edges! The actual temperature of the oven is preheated to 170 degrees, and the fire is 160 degrees to bake for about 12 minutes
6. Put the wrapped walnuts in a baking tray, and bake the oven at 100 degrees for about 8 minutes
7. Add maltose and whipped cream to the milk pan, and heat it to 80 degrees Celsius to make butter malt syrup.
8. In another small pot, add water to the white sugar and stir evenly, then boil it to form a light caramel color, then add it to the creamy maltose syrup, then heat to 115 degrees, turn off the heat, add the butter and mix well
9. Then put all the nuts in and mix well
10. Put the stirred caramel nuts on top of the baked biscuits while they are hot, turn on the oven and heat up to 150 degrees, put them in the middle layer and continue baking for 5 minutes
11. Soak the cranberries in rum on the surface, melt the white chocolate, and put them in the piping bag for surface decoration
12. Take pictures, it's beautiful like a gem!
13. Come and taste it!
Tips:Since the oven brands you use have different temperatures, you must bake according to the actual temperature of your oven. If you don’t have such a large single-row piping nozzle, the small one will be squeezed into three rows to boil caramel sauce. It’s best to use a thermometer, because the naked eye cannot accurately observe the temperature.
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