Cooking Steps

1. 

   Step1:Prepare all materials. Sift low gluten flour, corn starch, cocoa powder and salt together. Sift the frosts separately. Beat the eggs apart. Soften the butter in a pot at room temperature.

2. 

   Step2:Butter softens at room temperature and can be easily poked with your fingers.

3. 

   Step3:Soften the butter and add the sifted icing.

4. 

   Step4:Use a scraper to stir until the butter turns white.

5. 

   Step5:Add the whole egg liquid in three times and stir evenly (remember to add the next time after the egg liquid and butter are mixed evenly each time to avoid oil-water separation

6. 

   Step6:The blended butter is light and does not need to be whipped.

7. 

   Step7:Mix the sifted low gluten flour, cornstarch, cocoa powder and salt into the butter.

8. 

   Step8:Use a scraper to mix them and stir them evenly until there is no dry powder.

9. 

   Step9:Divide the dough into 15g circles and press on the baking chocolate beans. Put them on the baking tray with oil paper. Remember to leave space for each cookie.

10. 

    Step10:Preheat the oven at 180 ℃ for 10 minutes. Bake in the middle layer for 18 minutes (the temperature of each oven is different. It's recommended to watch the last few minutes of the first time

11. 

    Step11:Take out the freshly baked biscuits and move them to the baking net paved with oil paper to cool and seal them.