Chinese Food
Love chocolate biscuit
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Cooking ingredients
Cooking Steps
Step1:Measure the material according to the formula. Soften the butter in advance.
Step2:Beat the butter into a soft and delicate state with the eggbeater.
Step3:Add salt and sugar. Mix and beat well.
Step4:Add the egg mixture in several times. Beat until the butter and egg mixture are emulsified.
Step5:Well stirred. Very fluffy.
Step6:Pour in low gluten flour and cocoa powder. Press and mix with a scraper.
Step7:Then pour it on the operating table. Press it repeatedly with a scraper to form a smooth dough. Shape it slightly by hand.
Step8:Put on the plastic bag. After slightly flattening, refrigerate it for at least 1 hour until it hardens.
Step9:Take out the dough, put it on the oiled paper, cover the surface with an oiled sheet, and roll it into a 3mm thick rectangle with a rolling pin.
Step10:Press out the heart-shaped biscuit embryo with the mould.
Step11:Put in the baking tray. Put it into the oven. 160 degrees. Heat up and down. Bake for 15 minutes. Turn off the heat and simmer for 5 minutes. Let it cool.
Step12:Milk chocolate coins are put into flower mounting bags. They are melted in hot water.
Step13:Cut a little bit. Extrude a lattice pattern or other pattern on the cooled biscuit.
Step14:Sprinkle the beads on the melted chocolate so that they can be attached to the biscuit.
Step15:Finished produc
Step16:Finished produc
Step17:Finished produc
Step18:Finished produc
Cooking tips:1. Press with a scraper to ensure that the flour and butter will not agglomerate, make the dough smooth and avoid cracking during the production. 2. If the frozen dough is too hard, you can use a rolling pin to knock it a few times to adjust the hardness of the dough and soften it to a state of easy rolling. 3. After the first die pressing, the remaining dough will become soft. Then it will be sent back to the refrigerator and refrigerated for 30 minutes. Then it will be taken out for making. 4. Butter should be softened in advance. The egg liquid should be added in several times to avoid oil-water separation. The water content in the egg is very large. 5. Sugar powder cannot be replaced by soft white sugar and fine sugar. 6. First mix the butter and sugar powder with the head of the eggbeater. Then beat them. Otherwise, the sugar powder will splash everywhere. First use the low speed to fully fuse and then start the medium speed. 7. Use a deep basin to beat the butter. When you can't beat it, use a scraper to scrape it. Then beat it. Beat until the butter volume becomes larger, slightly white, and then add the egg liquid. 8. I use nothing here
