Chocolate Cookies

Chocolate Cookies

Introduction:

Production steps:

Step 1: soften the butter and beat with sugar

Step 2: add sugar powder and stir until the color is lighter

Step 3: add egg liquid in several times to form a uniform oil egg paste

Step 4: melt black skillfully in water and let cool

Step 5: add the cooled Heiqiao liquid into the batter and mix well

Step 6: add sifted low powder and mix with rubber knife until there is no dry powder particles

Step 7: prepare the decoration bag and put the materials into the bag in several times

Step 8: mounting flowers; middle layer of oven, 180 degrees, 15-20 minutes

Materials required:

Low powder: 210g

125g: butter

Egg: 1

Black 60 grams

Sugar: 35g

Powdered sugar: 50g

Note: 1. Don't change the sugar content of cookies at will. Adding sugar is good for crispness, and adding sugar powder is good for ensuring the texture of cookies. 2. Don't beat butter and sugar when stirring. 3. Mix low powder to make cookies taste crispness. 4. Making cookies takes a lot of effort, but the materials in the flower mounting bag are relatively dry to extrude beautiful patterns 5. Don't put too much dough into the flower mounting bag at a time. Too much dough will become thin due to hand temperature and affect the texture.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor