Utensils: egg beaters, long spatulas, steel basins, sandwich bags, rolling pins
Ingredients: 70g of cream, 30g of brown sugar, 3g of instant coffee powder, 90g of low gluten flour, 25g of walnuts, 20g of milk chocolate
Oven setting: 18 to 20 minutes at 180°C
Preparation Method:
1. The cream softens at room temperature to the point where it can be pressed down with your fingers.
2. Dissolve the milk chocolate by heating it in water (remember to keep it at low temperature.)
3. Add softened cream, brown sugar, coffee powder, and boiled milk chocolate to the steel basin, stir well with an egg beater, do not beat for too long.
4. Add sifted low gluten flour and walnuts and mix well with a spatula until no flour particles are visible.
5. Pack the dough into a plastic bag and knead it firmly into a ball in the bag.
6. First, unfold the dough in the bag by hand, so that the dough becomes square along the shape of the bag.
7. Fold the mouth of the bag back and use a rolling pin to flatten it evenly into a dough about 08cm thick. If you feel that the rolling pin is not flat enough, you can use a baking sheet or cutting board to press the flat mass.
8. Refrigerate the dough for 60 minutes.
9. Cut open the packaged plastic bag, remove the dough, mold the biscuit shape with the shape of the heart, and place it in the baking sheet.
10. Bake in a preheated oven at 180°C for 18~20 minutes.
Making Tips:
1. Chocolate will solidify when it cools, so it must be stirred quickly.
2. Apply a little oil to the mold first, it will be easier to release the mold. When pressing the mold, pay attention to the spacing not too close, otherwise it is easy to break.