Vienna cocoa cookies(wei ye na ke ke qu qi )

Vienna cocoa cookies

Introduction:

"This is the recipe of Vienna cocoa pastry made by my friend Maggie. It's just that I didn't use the traditional rotation method or W-shape in the squeezing method, instead, I used my large flower mouth to directly press it on the baking plate, and after cooling, I interspersed various kinds of icing in the middle, which immediately increased the festival atmosphere with the simple cocoa cookies. "

Production steps:

Step 1: all the ingredients are ready, and the flour and cocoa powder are sifted in advance

Step 2: soften the butter, add sugar powder, and stir well with a rubber scraper

Step 3: beat the egg into smooth shape slowly with electric beater, add the egg white twice, and beat evenly with high speed

Step 4: make it feathery, with slightly enlarged volume and lighter color

Step 5: sift the flour and cocoa into the butter paste at the same time

Step 6: stir evenly without dry powder

Step 7: put the cookie mouth into the flower bag in advance, and take appropriate amount of cookie paste into the bag

Step 8: squeeze directly on the non stick baking plate, try to be the same size, thickness, a total of two plates

Step 9: put into the preheated oven, 170 degrees, heat up and down, about 15 minutes, and then cool on the air rack

Step 10: it looks beautiful without decoration

Step 11: with the decoration of frosting, the festive atmosphere will appear immediately

Materials required:

Butter: 125g

Low gluten powder: 135g

Powdered sugar: 50g

Cocoa powder: 15g

Egg white: 20g

Salt: 1g

Decorative icing: appropriate amount

Note: please adjust the baking time and temperature according to your oven

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Wei Ye Na Ke Ke Qu Qi