Chocolate crackle cookies(qiao ke li lie wen qu qi )

Chocolate crackle cookies

Introduction:

"I've been tossing about for a long time recently. I don't have time during the day, so I just do my best to toss about in the kitchen at night... Making a little heart can be used as afternoon tea. It's strange that this crackle cookie can't be cracked. Novice bakers forgive me! The recipe of this cookie is from Jun Zhi. It's a master. It's beautiful ~~~~~~~~~~~~~~~~~~~~~~~~

Production steps:

Step 1: get all the materials ready.

Step 2: heat the butter and chocolate with water and keep stirring until the butter and chocolate dissolve into liquid state. Add fine granulated sugar and stir evenly. Add the scattered whole egg liquid in two times and stir evenly to form a thick paste.

Step 3: mix low gluten flour, cocoa powder and baking powder and sift them into the chocolate paste.

Step 4: stir evenly to make a thick batter, put the batter into the refrigerator and refrigerate for at least 1 hour.

Step 5: the batter will harden after cold storage. Knead the batter into small balls of equal size and place them on the baking plate.

Step 6: put the kneaded ball into the powdered sugar and roll it around to make the surface of the ball covered with a thick layer of powdered sugar.

Step 7: place the sugar coated balls on the baking tray and keep enough distance between them. Put the baking tray into the oven preheated at 170 ℃ and bake for 20-25 minutes. In the process of baking, the small ball will automatically collapse into a round cake shape and appear beautiful cracks. When the cookie is pressed on, the shell feels hard and ready to be baked.

Materials required:

Low gluten flour: 100g

Dark chocolate: 100g

Butter: 45g

Fine granulated sugar: 50g

Whole egg liquid: 75g

Cocoa powder: 12g

Baking powder: 1 / 4 teaspoon

Sugar powder: right amount

Note: 1, Jun said that baking powder will help cookies show beautiful cracks, so it can not be omitted, I estimate that baking powder is also put too little, so it does not crack very open. 2, after the batter is ready, it needs to be refrigerated for at least an hour. 3. Each small ball will collapse into a round cake when baking, so there must be a distance between the small balls, or they may be connected into a piece.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qiao Ke Li Lie Wen Qu Qi