Chinese Food
Frosted chocolate biscuit
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The cookie recipe comes from the chocolate cookie recipe on page 54 of confetti cakes. The flavor of chocolate is very strong. It's good to eat alone. It's still sweet with icing. I think the sugar can be reduced a little bit. The original formula uses ounces and cups as weighing units. I converted them into grams and milliliters. Maybe there will be a slight deviation in the mantissa due to rounding.
Cooking ingredients
Cooking Steps
Step1:1. Melt the chocolate. Cut the butter and soften it (I don't have time to wait for room temperature to soften. Microwave it for ten seconds. Pour it into the mixing basin). There is no sugar. Ordinary sugar is powdered with a blender.
Step2:2. Break up the butter first.
Step3:3. Add sugar powder. 4. Don't open the egg beater directly when adding the sugar powder. Mix it manually first to avoid the sugar powder splashing out. 5. Beat the mixture with an egg beater. If it sticks to the wall of the basin during the beating process, you can use a scraper to concentrate and then beat. 6. The color is lighter and the volume is fluffy.
Step4:7. Add a small amount of egg liquid which has been broken down to room temperature for many times. Add another time after the egg liquid has been completely absorbed. 8. Until all the egg liquid is completely absorbed. The color of butter paste is lighter and the volume is fluffy. 9. Add melted chocolate. (note that the temperature of chocolate should not be too high to avoid melting butter
Step5:10. The scraper can be used to assist the concentration so as to make the mixing more even. 11. Mix the Chocolate Butter paste. 12. Add the sifted low gluten flour twice. Mix with the bottom of scraper to avoid over mixing. Mix the first time with no large dry powder. Add the second time.
Step6:13. Wrap the mixed biscuit paste with plastic wrap and refrigerate for about half an hour. 14. Operate the oil paper laid below. Because of the large amount of dough, 1 / 4 of the dough was taken for rolling.
Step7:15. Spread a piece of oiled paper on the dry dough so that the dough will not stick to the rolling pin without powder. 16. Use the cutting die to cut out the desired shape. I think the cutting die with corrugation on the back is more neat. The cut biscuits should be refrigerated for more than one hour (it must be refrigerated for a long time, so that the baked biscuits will be smooth and not deformed), and placed in the middle layer of the oven at 175 ℃ for 12 minutes. (my oven I set is 165 ℃. Each person's oven is different. Adjust it according to the actual situation.)
Step8:17. Put it out of the oven for a few minutes. Cool it a little before moving the biscuit. 18. Store in sealed box. The biscuits without frosting have been sealed and preserved for nearly a week. The taste is still hard and crisp
Cooking tips:1. Because of decoration, biscuits are not required to expand after being baked. Butter should be used for a shorter time. 3. If you can't use all the icing at one time, you can put it into the fresh-keeping box, cover it with fresh-keeping film and refrigerate it for a week. When you use it next time, mix it with a little water. 4. Biscuits can't be made too thin and easy to deform. Classic chocolate frosted biscuits.... You will never forget after eating ~ ~ ~ there are skills in making delicious dishes.
