Cocoa cookies

Cocoa cookies

Introduction:

"Because there is no powdered sugar, they all use fine granulated sugar instead ~ ~ it's better to use powdered sugar."

Production steps:

Step 1: soften butter at room temperature, pour in sugar, stir well.

Step 2: beat the mixture of butter and sugar with an egg beater. Beat the butter until the volume is enlarged and the color is slightly lighter.

Step 3: add the egg liquid in three times, and beat evenly with the beater. Each time, wait until the butter and egg are completely blended before adding the next one.

Step 4: mix the low flour and cocoa powder, sift in the butter paste, and mix well with a scraper.

Step 5: pour the cookie paste into the flower mounting bag, pad tin foil on the baking plate, and extrude the cookie paste on the baking plate.

Step 6: preheat the oven for 190 degrees, put it into the baking pan and bake for about 10 minutes.

Materials required:

Low gluten flour: 200g

Butter: 130g

Fine granulated sugar: 80g

Egg: 50g

Cocoa powder: 15g

Note: when making cookies, the pattern is very clear, but after baking, the pattern disappears ~ ~ that's why there is no powdered sugar, so it's better to make cookies with powdered sugar, and the taste is not affected.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: bitter