Cooking Steps

1. 

   Step1:Beat the butterscotch powder until it turns white. I beat the 150 Watt eggbeater for 15 minute

2. 

   Step2:Add the whole egg liquid with low gluten powde

3. 

   Step3:Knead into even dough. Divide into two equal part

4. 

   Step4:One of them is kneaded into 6G cocoa doug

5. 

   Step5:Cocoa dough is divided into two 30g doug

6. 

   Step6:30g original dough is first made into a groove base. Look at the figure

7. 

   Step7:The big cocoa dough is rolled into a triangle shape. Put it on the original base. Two small cocoa dough are rolled into a cylinder to make the mouse's ears

8. 

   Step8:Let's see if there's a mouse model already

9. 

   Step9:Slowly wrap the remaining dough evenly. Refrigerate for 30 minutes. Cut into 1cm thick slices

10. 

    Step10:In the middle layer of the oven, bake at 130 ℃ for 25 minutes for reference. When you come out of the oven, draw the expression of the mouse with the melted chocolate liquid