Chocolate Cookies
Introduction:
Production steps:
Step 1: soften the butter and beat with sugar
Step 2: add sugar powder and stir until the color is lighter
Step 3: add egg liquid in several times to form a uniform oil egg paste
Step 4: melt black skillfully in water and let cool
Step 5: add the cooled Heiqiao liquid into the batter and mix well
Step 6: add sifted low powder and mix with rubber knife until there is no dry powder particles
Step 7: prepare the decoration bag and put the materials into the bag in several times
Step 8: mounting flowers; middle layer of oven, 180 degrees, 15-20 minutes
Materials required:
Low powder: 210g
125g: butter
Egg: 1
Black 60 grams
Sugar: 35g
Powdered sugar: 50g
Note: 1. Don't change the sugar content of cookies at will. Adding sugar is good for crispness, and adding sugar powder is good for ensuring the texture of cookies. 2. Don't beat butter and sugar when stirring. 3. Mix low powder to make cookies taste crispness. 4. Making cookies takes a lot of effort, but the materials in the flower mounting bag are relatively dry to extrude beautiful patterns 5. Don't put too much dough into the flower mounting bag at a time. Too much dough will become thin due to hand temperature and affect the texture.
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: milk flavor
Chinese PinYin : Qiao Ke Li Qu Qi
Chocolate Cookies
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