Cocoa biscuit(ke ke bing gan )

Cocoa biscuit

Introduction:

"Cocoa biscuit is one of my favorite biscuits. It's very simple. It's very suitable for the busy modern people, especially in the cold winter. Eating such biscuits can supplement energy."

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: add powdered sugar

Step 3: add sugar and mix well

Step 4: pour in the egg liquid and stir evenly

Step 5: sift in low gluten flour and cocoa powder

Step 6: knead into a smooth dough and refrigerate for half an hour

Step 7: take it out and roll it into 0.3cm thick dough

Step 8: press into shape with die

Step 9: make biscuit germ in turn

Step 10: put the oil paper into the baking tray, put it into the oven with 180 degree preheating, and bake for 12 minutes

Materials required:

Low powder: 150g

Kege powder: 25g

Butter: 110g

Whole egg liquid: 30g

Powdered sugar: 40g

Fine granulated sugar: 20g

Precautions: 1. Don't add too much cocoa powder, otherwise it will be bitter. 2. Because biscuits will expand during baking, the dough should not be too thick

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Bing Gan