Chinese Food
Dark chocolate biscuit
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Since I lost the oven, I've lost it completely. This is addictive. Maybe it's three minutes of heat. But it's good to have heat. Isn't it? Hee hee? Would you like to ask me this ratio? It's learned from other recipes. As a result, I didn't learn very well. I didn't use fine sugar. I used coarse sugar. The result is the big white sugar particle of red fruit... Shame. What's more, how do those relatives who bake and take photos do it? Anyway, my new novice can't do it. My claws of NIMA's dough kneading are almost broken. Let's make do with it
Cooking ingredients
Cooking Steps
Step1:1. Prepare materials. Put the butter and sugar into the egg beating basin. Use the eggbeater to beat until slightly fluffy; 2. Add the egg liquid in several times and beat evenly; 3. Dissolve the dark chocolate in water; 4. Wait until the chocolate is slightly cool, Add to the butter paste. Beat with the eggbeater at a low speed until it is melted. 5. Sift in flour and mix until it is dry and powdery. 6. Spread tin paper on the baking tray. Divide the dough into small balls. Press well with the biscuit mold. 7. Heat the oven up and down for 180 degrees. 20 minutes and then it will be out of the oven.
Step2:You can take pictures after baking.
Cooking tips:Long winded. Make sure to use sugar. Look at my biscuits and you will know that there are skills in making delicious dishes.
