Cooking Steps

1. 

   Step1:Butter weighs 35g. Soften it until the fingers are pressed down, there will be a pit mar

2. 

   Step2:Sugar powder weighing 25

3. 

   Step3:Mix sugar and butte

4. 

   Step4:Beat butter and sugar with electric beate

5. 

   Step5:Break up the eggs. Add 12g egg

6. 

   Step6:Use electric egg beater agai

7. 

   Step7:Low gluten flour weighing 80

8. 

   Step8:Sift low gluten flour into the mixtur

9. 

   Step9:Cocoa powder weighing 6

10. 

    Step10:Cocoa powder is also sifted into the beaten mixtur

11. 

    Step11:Mix slightly. Add 6G salad oi

12. 

    Step12:Cut and mix evenl

13. 

    Step13:Put in biscuit mould. Refrigerate for 1 hou

14. 

    Step14:Take it out after refrigeration. Cut it into strips with width and height of 2cm

15. 

    Step15:Then cut the long strip into small squares with a length of 2cm, a width of 2cm and a height of 2cm, and round all the corners of the small squares

16. 

    Step16:Put it in the oven. The upper and lower tubes are 145 degrees. Bake for 20 minutes (different ovens will have some differences

17. 

    Step17:Melt white chocolate in wate

18. 

    Step18:After baking, dip a small amount of white chocolate with a stick and draw points on the biscuit