Chinese Food
Light cream chocolate soft cookie
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I will make this soft cookie every time I leave the whipped cream in my home cake. Later, I bought the whipped cream specially for my family's large and small food to eat. Every time I finish two plates, it will be done in less than two days. So I'm not sure how long I can put it. Ha ha. It is recommended to halve the consumption of slow food partners or refrigerate them. -
Cooking ingredients
Cooking Steps
Step1:Beat the cream well with sugar and salt.
Step2:Mix low gluten flour, cocoa powder, baking soda and 70g chocolate beans evenly.
Step3:Mix well with the cream in step 1. It is recommended to wear disposable gloves to grasp evenly. Do not rub repeatedly to avoid tendon. Then refrigerate for about an hour or 20 minutes for easy operation.
Step4:Take out the refrigerated dough. Divide it into 1820 parts. Knead it round and press it flat. Pay attention to the separation of some distances when placing it.
Step5:Then press 57 more chocolate beans on the surface.
Step6:Preheat the oven well in advance. Choose the up and down fire baking function, 175 degree middle layer baking for about 14 minutes. Bake in the wind oven for about 12 minutes. Bake well and simmer for 2 minutes.
Step7:This is the state of fast baking. The surface has been expanded and dry.
Step8:Take it out and let it cool to eat.
Step9:Open it. It's soft and delicious.
Step10:Finished product
Step11:Finished product
Step12:Finished product
Cooking tips:1. Adjust the flour quantity according to the actual situation. Make the batter slightly wet and sticky, but it's a lot better when it's agglomerated and refrigerated. 2. The oven temperature time shall be adjusted according to the actual situation. There are skills in making delicious dishes.
