中文介紹
榛果朱古力塔【配料】黃油75克、低筋麵粉120克、椰蓉20克、糖粉70克、雞蛋1個、鹽1克、榛子50克、朱古力布丁醬150克。【製作方法】
1、榛子用烤箱烤5分鐘（150度火力），取出後晾涼去皮壓成顆粒。將榛子碎放入朱古力醬中拌勻，作為餡料；
2、黃油切成小塊室溫軟化，加入糖粉打至顏色變白。分3-4次加入雞蛋液，每一次加入都攪打充分，最後黃油體積膨大；
3、加入椰蓉，篩入低筋麵粉拌勻，揉成麵團；
4、將25克黃油麵團捏成薄片狀在模子中鋪開，用手輕輕按壓至麵團和模子貼合，放入約20克朱古力餡料，然後另取少許麵團封口。表面可以用叉子叉出花紋；
5、將烤箱提前預熱至180度，在表面刷上一層蛋黃液，放入烤箱，用180度上下火烘烤25分鐘，直到表面變成金黃色即可。
英文解說
【Ingredients】 Butter 75 grams, 120 grams flour, coconut 20 grams, sugar 70 grams, 1 egg, salt, 1 g hazelnuts 50 grams, 150 grams of chocolate pudding sauce.
Making
1, oven roasted hazelnuts for 5 minutes (150 degrees fire), remove and let cool peeled and pressed into pellets. Chopped hazelnuts into the chocolate sauce in the mix, as the filling;
2, room temperature, cut into small pieces of butter softened, add powdered sugar, beat until white in color. Add eggs 3-4 times, each time adding all whipped full, final volume enlargement of butter;
3, add coconut, sift in the flour and mix well, knead the dough;
4, 25 grams of butter kneaded into dough, rolled thin sheet in a mold, the dough and gently press to fit the mold, about 20 grams of chocolate into the filling, then seal the other take a little dough. Surface can fork out the pattern;
5 Preheat the oven to 180 degrees ahead of the surface layer of egg yolk on the brush, into the oven, bake at 180 degrees 25 minutes up and down the fire until the surface becomes golden brown.
