Homemade Cocoa Crisps

Prepare all the ingredients for later use. Melt the butter into liquid butter using a double boiler and set aside; melt the chocolate and honey using a double boiler and set aside.

Egg whites, egg liquid, salt, and powdered sugar are stirred in the same direction until the sugar is dissolved.

Add the light cream and stir evenly in the same direction. (Let the light cream slightly come to room temperature).

Add the sifted low-gluten flour and cocoa powder, and stir in a 'Z' shape until smooth, with no dry flour or lumps.

Add the melted butter and stir in the same direction until smooth, then transfer to a piping bag.

After mixing the melted butter, chocolate, and honey evenly, add the nuts and mix well, then cover with plastic wrap and set aside.

Cut a small opening in the piping bag, squeeze out batter of uniform size, and place nuts on top. Preheat the Gaobike T60S oven to 180 degrees in advance.

Bake at 140°C for 20 minutes, take out when baked through, and seal for storage after cooling.