[sunflower cocoa cookie]

[sunflower cocoa cookie]

Introduction:

"Now, hot people are lazy and don't want to move, but this kind of weather is actually the most suitable for making cookies. Butter comes out of the refrigerator, and it doesn't take long to become soft. It's just suitable for making cookies ~ ~ I finally got some free time in the evening, and a few days' snack will be enough ~ ~ materials: 200g low gluten flour, 10g cocoa powder, 130g butter, 35g fine granulated sugar, 65g sugar powder, 1 egg. "

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: beat with egg beater until smooth

Step 3: add fine granulated sugar and powdered sugar

Step 4: stir until the volume is slightly expanded

Step 5: add egg liquid in batches

Step 6: stir evenly

Step 7: sift in low gluten flour and add cocoa powder

Step 8: quickly mix well with scraper until there is no dry powder

Step 9: put it into the flower mounting bag with flower mouth installed in advance

Step 10: extrude the pattern on the baking tray

Step 11: put into the middle and lower layers of the preheated oven, bake the upper tube at 190 degrees / the lower tube at 180 degrees for about 15 minutes

Step 12: put it out of the oven to cool and seal it

Materials required:

Low gluten flour: 200g

Butter: 130g

Sugar powder: 65g

Cocoa powder: 10g

Fine granulated sugar: 35g

Egg: 1

Note: 1. Butter must be softened in place, otherwise the batter will be dry and hard, and it is not easy to extrude the pattern; 2. Pay attention not to send the butter too much, otherwise the pattern is not easy to maintain; 3. When adding egg liquid, pay attention to wait until the egg liquid and butter are completely mixed before adding the next time; 4. The temperature and time given are for reference only, and the specific needs to be made according to the conditions of your own oven It should be adjusted;

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet