pretzel

Pertama kali mencuba buat Pretzel ...Alhamdulilah menjadi juga. Kiranya bernasib baik lah biskut nie menjadi .

Hari nie dapat lah merasai keranggupan pretzel buatan sendiri . Setengah daripada biskut saya salutkan dengan coklat dan setengah lagi salutan coklat dan kepingan badam yang halus di taburkan sebaik saja biskut di salut coklat. Proses ini hendaklah di buat cepat...sebab coklat mudah mengeras dan jika lambat ianya tidak akan melekat cantik. Selain dari badam kita boleh letak apa saja yang kita suka .

Jika dah lihat mestilah nak resepi nya kan...jadi saya letakan di bawah ini adalah resepi yang saya copypaste ye dari blog Tasteofhome. Yang berwarna merah tu adalah saya convert measurement.

Pretzel

http://www.tasteofhome.com/recipes/chocolate-pretzel-cookies

Ingredients

 1/2 cup butter, softened  -114g

2/3 cup sugar  -127g

1 Eggland's Best Egg

2 ounces unsweetened chocolate, melted and cooled  -56.7g

2 teaspoons vanilla extract

1-3/4 cups all-purpose flour  -173g

1/2 teaspoon salt

MOCHA GLAZE:

1 cup (6 ounces) semisweet chocolate chips

1 teaspoon shortening

1 teaspoon light corn syrup

1 cup confectioners' sugar

4 to 5 tablespoons strong brewed coffee

2 ounces white baking chocolate

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Directions

1.In a large bowl, cream butter and sugar until light and fluffy. Add the egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until firm.

2.Divide dough into fourths; form each portion into a 6-in. roll. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart. Bake at 400° for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks to cool completely.

3.For glaze, in a microwave-safe bowl, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to make a smooth glaze.

4.Dip pretzels; allow excess to drip off. Place on waxed paper until set. Melt white chocolate. Drizzle with white chocolate; allow excess to drip off. Let stand until chocolate is completely set. Store in an airtight container. Yield: 4 dozen