Nut Cocoa Crisps

Tag: 4D Hot Air  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 4

Mode Reference

Mode: 4D Hot Air  
Temperature: 150°C  
Time: about 20 minutes

Nutrition Analysis (per 100g)

Energy: 372.7 kcal  
Carbohydrate: 37% | 34.4g  
Protein: 7% | 6.5g  
Fat: 56% | 23.4g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Hazelnuts: 20g
• Dark chocolate: 5g
• Butter: 5g
• Invert syrup: 5g

Part B

• Egg white: 35g
• Salt: 2g
• White sugar: 25g
• Cake flour: 20g

Part C

• Butter: 25g
• Cocoa powder: 5g

Cooking Steps

Step 1/8

Prepare the ingredients according to the required ingredients

Step 2/8

Cut the hazelnuts in half, melt all of Part A over water, stir well and set aside.

Step 3/8

Stir the room temperature egg whites, salt, and fine sugar with an egg beater until completely melted. Add the sifted low-gluten flour and mix well until there are no particles.

Step 4/8

Sift the cocoa powder from Part C, add melted butter and mix well

Step 5/8

Mix steps 3 and 4 evenly, put it into a piping bag, squeeze it into a 35-inch cookie mold, shake the mold and put hazelnuts on it

Step 6/8

Place the mold on the grill

Step 7/8

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, put the food into the second layer of the machine and start cooking immediately.

Step 8/8

After cooking, cool down slightly and then unmold and enjoy