Chinese Food
Real Chocolate Diamond biscuit
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O(∩_ O ~ wanted to recommend this biscuit for a long time ~ to be honest, I'm not a chocolate lover. But... I was amazed by this biscuit. The original recipe comes from the fruit school. I have changed it myself. The flavor of this biscuit is crisp; the sugar wrapped in the outer ring of the biscuit is not only for the sake of beauty, but also complements the slightly bitter biscuit; in addition, a large number of heat-resistant cocoa beans are added. When eating, it's really the feeling of wow... Great. For the first time, I baked 16 pieces. I ate them in half a day. ——————————————————————————————————Special reminder. Those who like to reduce the sugar of any recipe. I have reduced this one to a very suitable amount. It will be hard to reduce it again.
Cooking ingredients
Cooking Steps
Step1:Soften butter at room temperature. Beat until slightly white with egg beater. Add sugar powder. Stir well with egg beater.
Step2:Add the cream back to room temperature. Continue to beat with the beater.
Step3:Sift the powder three times. Add to the butter.
Step4:Finished dough.
Step5:The dough is wet and soft. It's not easy to shape. It can be roughly shaped into strips. Refrigerate or freeze it until it's a little harder. Then take it out and roll it into a cylinder.
Step6:Of course, it can also be shaped into a square with a mold. When baking, sprinkle coarse sugar on the surface. I think the taste is better. And you can be lazy without rounding.
Step7:Slice. Put it in the baking tray. Pay attention to the space between each slice. Otherwise, the biscuit will expand. It will not stick together.
Step8:Chocolate biscuits are not easy to see. They must not be burnt. It will be bitter if they are burnt.
Cooking tips:There are skills in making delicious dishes.
