Cocoa cookies
Introduction:
"Because there is no powdered sugar, they all use fine granulated sugar instead ~ ~ it's better to use powdered sugar."
Production steps:
Step 1: soften butter at room temperature, pour in sugar, stir well.
Step 2: beat the mixture of butter and sugar with an egg beater. Beat the butter until the volume is enlarged and the color is slightly lighter.
Step 3: add the egg liquid in three times, and beat evenly with the beater. Each time, wait until the butter and egg are completely blended before adding the next one.
Step 4: mix the low flour and cocoa powder, sift in the butter paste, and mix well with a scraper.
Step 5: pour the cookie paste into the flower mounting bag, pad tin foil on the baking plate, and extrude the cookie paste on the baking plate.
Step 6: preheat the oven for 190 degrees, put it into the baking pan and bake for about 10 minutes.
Materials required:
Low gluten flour: 200g
Butter: 130g
Fine granulated sugar: 80g
Egg: 50g
Cocoa powder: 15g
Note: when making cookies, the pattern is very clear, but after baking, the pattern disappears ~ ~ that's why there is no powdered sugar, so it's better to make cookies with powdered sugar, and the taste is not affected.
Production difficulty: ordinary
Process: Baking
Production time: half an hour
Taste: bitter
Chinese PinYin : Ke Ke Qu Qi
Cocoa cookies
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