Delicious cookies for novice confidence: chocolate cookies(rang xin shou xin xin bei zeng de mei wei qu qi qiao ke li qu qi )

Delicious cookies for novice confidence: chocolate cookies

Introduction:

"Biscuits need less raw materials, the production process is relatively simple, and the success rate is higher. Therefore, compared with cake and bread, it is more suitable for novice baking. Cookies, with strong flavor and crisp taste, are the most popular in the biscuit family. But if you want to keep a clear pattern after baking, it's really the biggest headache of cookies. In addition, when the temperature is low, the cookie batter is really hard to squeeze.. I remember once when I made cookies in winter, it was really like squeezing toothpaste. With a lot of effort, I could only squeeze out pieces of biscuit germ. It didn't take shape at all. But today's recipe, surprisingly, can not only keep the pattern of cookies quite well, but also very easy to squeeze. In addition, to another person's satisfaction, biscuit batter, added real chocolate! Recently, the weather is always cold and overcast. I always feel that I have to eat something that can quickly replenish energy in order to be at ease. Chocolate can always give people warm satisfaction. If you're new to baking, if you love cookies, if you're a big fan of chocolate, try it.. I really think it's the best recipe for chocolate cookies I've ever used! I sincerely recommend that the following amount can bake about three 28 * 28cm square baking plates. "

Production steps:

Step 1: prepare all materials;

Step 2: mix low gluten flour and cocoa powder evenly, and sift 2 ~ 3 times in advance;

Step 3: pour the cream into a container that can be heated by water. Break the chocolate into small pieces and put it into the cream. Melt it in hot water (about 50 ℃);

Step 4: keep it warm in hot water after melting;

Step 5: cut the butter into small pieces;

Step 6: soften at room temperature, add sugar powder and salt, stir until the volume expands and the color turns white;

Step 7: add egg liquid and beat evenly;

Step 8: add the cream chocolate solution in batches and beat well. Each time, wait until the last chocolate solution is completely mixed with butter before adding the next one. I divided it three times;

Step 9: state after adding cream chocolate solution;

Step 10: sift the powder mixture into the basin at one time;

Step 11: cut and mix evenly with scraper;

Step 12: preheat the oven 180 degrees in advance. The flower mounting mouth is put into the flower mounting bag, and then the biscuit paste is put into the flower mounting bag (I use the disposable flower mounting bag) ；

Step 13: extrude the pattern on the baking tray covered with baking paper with an interval of 2cm;

Step 14: after preheating, put the baking tray into the oven, middle layer, up and down the fire, 175 degrees, bake for about 20 minutes, until there is a strong fragrance. After baking, immediately out of the oven, transfer the biscuits to the air net with a shovel to cool (biscuits are very crisp, it's best to use tools to assist), which can be sealed or eaten.

Materials required:

Dark chocolate coin: 40g (65% cocoa butter)

Light cream: 80g

Fermented butter: 100g

Cocoa powder: 15g

Low gluten flour: 170g

Sugar powder: 55 ~ 65g

Salt: 2G

Egg liquid: 15g

Precautions: 1. When the cream and chocolate melt, the water temperature should not be too hot, otherwise it is easy to cause oil-water separation; 2. The butter should be fully dispersed, and when mixed with the egg and chocolate solution, it should also be completely mixed evenly; 3. When the powder and liquid are mixed, it should be cut or turned, not circled; 4. The specific baking time and temperature should be adjusted according to the actual situation. In the last few minutes, take a look beside the oven. The color of chocolate biscuits doesn't change obviously. Don't overcook them. 5. It's suggested to use better chocolate and cocoa powder. The better the quality of the two, the better the taste of biscuits! I use 72% black Qiao and cocoa powder of favna, and the finished product is so fragrant that people are almost intoxicated; 6. I use disposable flower mounting bag and squeeze four kinds of flowers. Each kind of pattern keeps quite good!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Rang Xin Shou Xin Xin Bei Zeng De Mei Wei Qu Qi Qiao Ke Li Qu Qi