Sundae syrup cookies(sheng dai tang jiang qu qi )

Sundae syrup cookies

Introduction:

Production steps:

Step 1: soften the butter and add sugar powder until the color becomes lighter and the volume becomes larger

Step 2: add the scattered egg liquid in several times and beat evenly

Step 3: add the sundae syrup and stir

Step 4: beat until the color becomes light and fluffy

Step 5: add the powder mixture screened twice in advance

Step 6: mix well and knead gently

Step 7: arrange the dough into thin strips, wrap them in plastic wrap, and freeze them in the refrigerator until hard

Step 8: take out the frozen dough and slice it

Step 9: take a medium flower mouth and press a circle of marks on the surface

Step 10: make four small holes in the center with a toothpick

Step 11: preheat the oven at 175 ° for about 15 minutes

Materials required:

Low powder: 100g

Cocoa powder: 5g

Butter: 60g

Egg liquid: 10g

Powdered sugar: 40g

Sundae syrup: 20g

Note: 1, sundae syrup can be changed into chocolate syrup and other materials according to your preference; 2, you prefer medium-sized flower mouth to press this cookie, you can also change it according to your hobby and equipment on hand, so when kneading the long bar, you need to adjust it according to the size of the equipment in advance, remember that it is slightly larger than the diameter of the equipment; 3, chocolate is easy to become bitter when roasted, you need to pay attention to it Always pay attention to the situation in the oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Sheng Dai Tang Jiang Qu Qi