Chocolate biscuit

Chocolate biscuit

Introduction:

"I haven't made biscuits for a long time. At Christmas, everyone was making frosted biscuits, but there was no protein powder and pigment at home, and I couldn't accept the taste of raw protein cream, so I decided to make chocolate instead. Anyway, it's enough for the family to have a good taste: the butter is fragrant enough, the chocolate is crisp when it's sent to the right place, and the children can describe the chocolate together. They are happy to do it, and of course they are more happy to eat it. "

Production steps:

Step 1: prepare the required materials

Step 2: soften the butter. (it's hard to soften the butter in cold weather. I heated it with water and then froze it for a few minutes

Step 3: continue to use the chef machine express to make the butter fluffy and bulky

Step 4: break up the eggs, add them into the butter twice, and stir well

Step 5: add the low flour to the egg oil mixture

Step 6: stir until there is no dry powder, then knead into dough by hand, cover for 20 minutes

Step 7: wrap the bag and roll it flat with a rolling pin

Step 8: extrude with biscuit mould

Step 9: drain into the baking tray

Step 10: put in the middle of the oven at 190 ℃ for about 15 minutes

Step 11: cook and heat until dissolved

Step 12: draw a pattern on the biscuit at will

Step 13: divide the dough, add cranberries and bake the pastry

Materials required:

Butter: 80g

Egg: one

Sugar: 60g

Low gluten flour: 140g

Chocolate: moderate

Note: butter should be sent in place, so that the biscuit is more crisp; egg liquid should be added in several times, and it is easy to separate the oil and water, and the absorption is uneven; after the dough is formed, wake up for a while, and then roll out the shape.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet