Beat in 1 egg, add 45g of sugar, 2g of salt, and mix so that it doesn't creak. Add 30g of grape seed oil and 30g of milk and mix. When grape seed oil and milk are well blended, add 2g of vanilla extract and mix well.

Add 200g of sifted flour and 3g of baking powder and mix in # shape with a spatula. If you knead the flour for too long, it will form gluten and reduce the crispy texture, so mix it as quickly as possible.

When it becomes a lump, put it in a plastic pack or wrap and rest for more than an hour and divide it into appropriate sizes. I made two squares on the right side of the picture into a stick. I think you can cut it a little bigger than I cut it.

Please extend the stick. Bake at 180 degrees for 10 to 15 minutes.

It looks like it's all cooked.

If you bake almonds for topping in the oven, they become more savory and delicious. I baked it in an oven at 200 degrees for about 5 minutes. Bake slightly and let cool enough. If the almonds are hot, the chocolate can melt again

I used a simple coated chocolate that doesn't require tempering. You can melt it in medium heat. Then, I'm ready! I baked Pepero sticks a day ago and put them in the refrigerator.

The process is simple! Put chocolate on the stick and almond on it and you're done!

Pepero with lots of almonds is done. Harden the chocolate a little apart so that it doesn't stick together If you put it in the refrigerator, it hardens quickly