Cocoa biscuit

Cocoa biscuit

Introduction:

"Since I ate Marguerite, I found that the biscuits with starch were really crisp and delicious. This is an improved cocoa biscuit. The ratio of oil to sugar has been reduced a lot. The first time I made biscuits with my own recipe, it was not perfect, but it left room for improvement, hee hee

Production steps:

Step 1: first beat and sprinkle the eggs, then pour the white granulated sugar and corn oil into the eggs, beat and sprinkle until the oil and eggs are not separated.

Step 2: sift in the mixture of low starch cocoa powder, mix up and down evenly.

Step 3: divide into 13 dough of the same weight and press them into cakes. You can also control the size to ensure the same size, so that the heating is uniform.

Step 4: press the heat-resistant chocolate beans on the surface of the cake. I have 20 grams. You can add more.

Step 5: 180 degrees for 10 minutes. Let it cool and then move the biscuit, which is good for setting the shape of chocolate beans.

Materials required:

Low powder: 80g

Starch: 20g

Corn oil: 40g

Cocoa powder: 10g

Egg: 1

Chocolate beans: 30g

White granulated sugar: 30g

Note: take out biscuits must cool before moving, because chocolate beans are soft. White granulated sugar and oil can be reduced. I'll let you know after my research.

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: sweet