Almond chocolate biscuit(xing ren qiao ke li bing gan )

Almond chocolate biscuit

Introduction:

"I love a handmade biscuit. It's very simple!"

Production steps:

Step 1: prepare the ingredients

Step 2: mix the cocoa powder with flour and baking soda. Chop the almonds and set aside.

Step 3: pour the powdered sugar into the butter bowl softened at room temperature.

Step 4: mix the sugar powder and butter evenly, and pour the eggs in fractions. Each time, wait until the eggs are completely mixed with the butter sugar powder, and then pour in the next time.

Step 5: beat again at a low speed, without whipping the butter.

Step 6: sift in the mixture of cocoa flour and baking soda.

Step 7: pour in the chopped almonds.

Step 8: mix all the ingredients and knead them into several portions. One of them will be shaped into a square with a thickness of 1cm.

Step 9: cut into uniform strips and place them on a tin covered grill.

Step 10: preheat the oven, heat up and down 180 degrees, bake until the biscuit is hard by hand.

Step 11: cool and eat. Sealed at room temperature for at least one week.

Materials required:

Salt free butter: 90g

Powdered sugar: 92g

Whole egg liquid: 50g

Low gluten flour: 200g

American almonds: 50g

Baking soda: 1.25ml

Hershey cocoa: 24g

Note: 1, the eighth step knead into dough, as long as the dough can, do not repeatedly knead, so as not to form too much gluten, resulting in poor taste biscuits. 2. Chocolate biscuits don't change color when they are baked. You should observe them on the edge of the oven at any time. If the biscuit stick feels hard when pressed on it, it will come out of the oven. 3. You can't change cocoa powder into chocolate or chocolate sauce.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xing Ren Qiao Ke Li Bing Gan