Mocha crispy cream cup
The prepared Mocha crispy granules should be sealed and stored as soon as possible. If they are not satisfied, they can also be made into a cream cup.
Step 1 . 50g walnut kernel, chopped and set aside.
Step 2 . Mix 110g low gluten powder, 5g coffee powder and 8g cocoa powder.
Step 3 . Put 50g brown sugar into a bowl and grind the large brown sugar granules with a rolling pin.
Step 4 . Pour the powder mixture in step 1 into brown sugar and mix well.
Step 5 . Melt 60g butter in water.
Step 6 . Add the mixture from step 4 to the butter and stir well.
Step 7 . Slowly knead into pieces.
Step 8 . Add chopped walnuts and mix well.
Step 9 . Put it into a preheated oven, 160 °, heat up and down, middle layer.
Step 10 . Bake for 5 minutes, remove, stir, and bake for another 5 minutes. Set aside for cooling. If there is caking, crush it.
Step 11 . Add fine granulated sugar to light cream, whisk in ice cold water until 9 minutes.
Step 12 . Take the cup and put a layer of mocha walnut pastry.
Step 13 . Squeeze a layer of cream and repeat steps 12 and 13 until the cup is full.
Step 14 . It tastes better if you refrigerate it for an hour.
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