Cooking Steps

1. 

   Step1:Soften the butter and put it into the basin. Mix well with the scrape

2. 

   Step2:Add the sugar powder. Use the hand beater to stir in one direction

3. 

   Step3:Add the egg twice. Continue to stir until the egg is completely absorbed

4. 

   Step4:Sift in the low gluten flour, turn it over with a scraper and mix it evenly, or use your hands to form a uniform dough

5. 

   Step5:

6. 

   Step6:Divide the dough into two parts. Add 1 teaspoon of cocoa powder to the larger one. Rub evenly

7. 

   Step7:Roll the cocoa dough into thin slices, cut out the outline of the chinchilla with a mold, and put it in the baking tray

8. 

   Step8:Cut out the claws of the chinchilla with a mold and stick them in the proper position

9. 

   Step9:Add 1 / 4 teaspoon of cocoa powder into the remaining cocoa dough and knead it well. Make the dough darker. Then roll it into thin pieces. Cut out the shape of the umbrella with a mold and stick it to a suitable position. (here, press tightly with the body of the chinchilla, or it will be easy to open after baking

10. 

    Step10:

11. 

    Step11:

12. 

    Step12:Roll the original dough into thin sheets, cut out the belly of the chinchilla with a mold, and stick it in a proper position

13. 

    Step13:Preheat the oven at 170 degrees. Turn the heat up and down. Put it in the middle of the oven. Bake for about 20 minutes

14. 

    Step14:While cooling the biscuits, melt the dark chocolate and white chocolate; (put them into a flower mounting bag and melt them in hot water

15. 

    Step15:After the biscuits are cooled, draw the umbrella and claws of the chinchilla with dark chocolate and the eyes of the chinchilla with white chocolate

16. 

    Step16:Then draw the eyes, beard and mouth of the chinchilla with dark chocolate; finally draw the lines on the belly of the chinchilla.