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Dans la lune

May 27, 2020

Cacao Pretz – Bitter Pocky

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Cacao Pretz - Bitter Pocky

Print this recipe
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Cacao Pretz - Bitter Pocky

Ingredients

  • 95g plain flour/cake flour (T45)
  • 5g black cocoa powder
  • 25g unsalted butter
  • 30g sugar
  • 15ml water
  • 20ml milk
  • 20g white chocolate (optional) - cut into small pieces

Instructions

  • 1. Preheat the oven to 180℃ degree.
  • 2. Place flour, black cocoa powder and sugar in a food processor and process to mix, then add butter, water and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
  • 3. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
  • 4. Place them on the baking sheet you prepared.
  • 5. Bake them for about 10 to 12 mins. Let the pocky cool down completely.
  • If you want to decorate with white chocolate
  • 6. Melt the white chocolate in a hot water bath (50℃), dip the end of the pocky (about 1cm) into chocolate. Let the excess drip off, and place on the plate. Let stand until chocolate is set.
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https://atelierlalune.com/2020/05/cacao-pretz-bitter-pocky/

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