Crispy cocoa cookies(xiang su ke ke qu qi )

Crispy cocoa cookies

Introduction:

"It's getting warmer and warmer, and the clothes are getting thinner and thinner, but the meat still lingers! In the last two days, I'm really a little worried. I've collected a few calisthenics and I'm ready to practice them. Last night, I tried to do a few movements, only a few times, my palms were sweating and panting. What is lack of exercise? I am like this! Alas! It's easy to eat fat, but it's not easy to lose weight! If you're not careful, we've got an illite! Having nothing to do in the afternoon, I hesitated to bake a plate of biscuits. Finally, I told Miss meihan that I couldn't help her encouragement. I forgot about losing weight again. I baked two plates of cookies and ate five pieces! B sweat

Production steps:

Step 1: prepare the ingredients: soften the butter, sift the flour and cocoa powder, beat the eggs into a bowl, and grind the sugar in a grinding cup for 2 seconds

Step 2: beat the butter smoothly with an electric egg beater and add the powdered sugar.

Step 3: beat until fluffy and smooth, and add egg liquid in several times.

Step 4: stir the egg liquid thoroughly every time you add it, and finally stir until it turns white and fluffy.

Step 5: sift in the powder.

Step 6: cut and mix evenly with a rubber scraper.

Step 7: mount the mounting mouth and put the paste into the mounting bag.

Step 8: mount the mounting mouth and put the paste into the mounting bag.

Step 9: squeeze out the pattern you like on the baking tray, leaving some space in the middle.

Step 10: put in the middle layer of preheated oven, 180 degrees, heat up and down, bake for 20-25 minutes.

Materials required:

Common flour: 140g

Corn starch: 50g

Cocoa powder: 10g

Salt free butter: 150g

Powdered sugar: 70g

Whole egg liquid: 53g

Note: I put the butter in the oven to choose the fermentation gear to soften. Some of it melted and solidified after a while at room temperature. White granulated sugar into the grinding cup grinding 2 seconds, just the particles are coarse and fine, save the use of fine granulated sugar and sugar powder mixed. The baking temperature can be adjusted flexibly according to the oven temperature. Do not over mix the batter, no dry powder.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Xiang Su Ke Ke Qu Qi