Cocoa biscuit in Phnom Penh

Cocoa biscuit in Phnom Penh

Introduction:

"Another year has passed. Today is new year's Eve. I wish you all a happy new year and a happy family!"!!! I went to my mother-in-law's house to celebrate the new year, so I didn't prepare any vegetables. I baked some biscuits for the children and ate them for fun ~ ~ "everyone took part in the food show, so I made this snack for everyone to drink tea ~ ~"

Production steps:

Step 1: after the butter is softened, add the sugar and beat well with the egg beater. Do not need to beat the butter, add the eggs in two times, and beat them evenly with the beater after each addition.

Step 2: mix eggs with butter, sift low gluten flour, cocoa powder and baking powder into butter, < br > knead into dough, and refrigerate for one hour.

Step 3: soften the butter, add sugar and beat well, then add eggs and beat well.
Pour in the sifted low gluten flour and knead it into dough by hand. Stand still for half an hour.

Step 4: take out the wrapped dough, put it between two fresh-keeping bags and roll it into a uniform dough. Tear off the fresh-keeping bag on the surface and brush a layer of egg liquid on the surface. Put on the cocoa dough.

Step 5: wrap the dough with dough. Freeze for about half an hour until the dough is hard enough to cut. Take out the frozen dough and cut it into 0, 5 cm pieces with a knife.

Step 6: put the cut biscuits on the baking plate, and leave a certain gap between each biscuit. Put the biscuits into the preheated oven, heat up and down 180 degrees, bake until the edge of the biscuits turns golden, and then out of the oven.

Materials required:

Low gluten flour: 80g, 85g

Butter: 40g

Egg: 25g, 18g

Fine granulated sugar: 30g, 50g

Baking powder: 1 / 4 teaspoon

Cocoa powder: 4G

Note: 1, when the operation does not need to butter. 2. Roll the dough and freeze it in the refrigerator until it can be cut.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet