Chocolate cookie stick

Chocolate cookie stick

Introduction:

"Although this season is very suitable for squeezing cookies, for one thing, the dough is not too difficult to squeeze, and now the oven room is not too hot to stand. This cookie is just a lazy piece of work. No matter how hard it is to squeeze cookies, it's easier to squeeze them into strips. "

Production steps:

Step 1: soften the butter at room temperature, add sugar and powdered sugar, and beat with an egg beater;

Step 2: add the beaten eggs in batches;

Step 3: sift the low gluten flour and cocoa powder into the butter, and then mix well (turn up and down, do not stir hard)

Step 4: put the mixed batter into the flower mounting bag, and use the large flower mouth on the baking plate padded with oilcloth to squeeze it into about 4cm long strips;

Step 5: preheat the oven at 185 ℃ for about 10 minutes, put the baking tray in the middle of the oven and bake for about 15 minutes;

Step 6: melt the white chocolate in water. First dip one end of the cookie with chocolate, then put it on the oiled paper, and then dip it on the other end after it is completely cooled;

Step 7: after all, you can enjoy it;

Step 8: complete

Materials required:

Low gluten flour: 160g

White chocolate: 20g

Eggs: 40g

Cocoa powder: 10g

Butter: 96g

Powdered sugar: 25g

Salt: 1g

Soft sugar: 35g

Note: 1, butter to fully soften, softened butter feel like a paste, so sugar is easy to send; 2, the egg must not be added at one time, divided into several times to add the best, and each time need to fully stir evenly, and then add the second time, to ensure that the butter and eggs fully emulsified, not the phenomenon of water oil separation.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet