Cocoa balls(ke ke qiu )

Cocoa balls

Introduction:

"This cocoa ball looks like the chocolate crackle cookies and hazelnut cocoa balls that have been made before. However, the oil consumption of this biscuit is much less. But it uses more sugar. Originally, we thought about reducing some sugar, but we thought that the bitter taste of cocoa powder was not everyone's favorite. After some tangle, we still kept the original dosage. Cocoa balls with less oil are crisp and dry

Production steps:

Step 1: prepare materials

Step 2: sift the low gluten powder, cocoa powder, baking soda and sugar powder together

Step 3: add butter,

Step 4: knead into a uniform and loose powder

Step 5: add the rum,

Step 6: add egg liquid in batches

Step 7: make an even dough

Step 8: wrap the plastic wrap and refrigerate for 30 minutes

Step 9: knead into 10g balls

Step 10: roll in the powdered sugar

Step 11: put in the baking tray

Step 12: put in the oven, middle layer, heat up and down, 160 degrees, bake for about 25 minutes, then simmer for 20 minutes

Step 13: get out

Materials required:

Low gluten powder: 50g

Cocoa powder: 20g

Powdered sugar: 60g

Butter: 15g

Whole egg liquid: 25g

Rum: 1 teaspoon

Baking soda: 1 / 8 teaspoon

Note: just knead it into a ball, don't care too much about whether the surface is smooth. During baking, the cocoa ball will expand and spread out, forming natural cracks.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Qiu