Chinese Food
Cocoa and almond biscuit
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I like everything about cocoa. what about you? This cocoa cookie is made with American Golden Mountain almond slices. Slicing is not too thick. I personally think it's better if it's thinner. The baking temperature and time are well controlled. The moment after the baking, it will definitely surprise you. It's too crisp. It will break up when touched. This is a cookie that can't stop eating. It won't feel too sweet at all. The cocoa powder of this biscuit is French faverna cocoa powder. It's a little expensive, but it will taste good. Because the cost is a little high. Later I tried to use domestic cocoa powder. The same weight, color and taste are not satisfactory. In the end, they insisted on using imported cocoa powder. Like to try friends can try all kinds of cocoa taste Oh. Maybe you will find the brand you like. Last summer, this biscuit was in my circle of friends. The ratio of orders received at that time
Cooking ingredients
Cooking Steps
Step1:Butter softened and sugar powder adde
Step2:Beat evenly with electric egg beate
Step3:Add the egg mixture. Continue to beat until eve
Step4:Add milk. Continue to beat evenl
Step5:Stir evenly as shown in the figur
Step6:Add almond slices. Stir well with a spatul
Step7:Sift in flour and cocoa powde
Step8:Use scraper to mix until there is no dry powde
Step9:Hand shaped into a long strip. Wrap with plastic wrap. Freeze for 40 minute
Step10:Slice the dough after it hardens. Don't be too thic
Step11:Preheat the oven for 150 ℃ and 15 minutes. You can eat it when it's cool
Cooking tips:Oven middle 150 degrees 15 minutes. The color of cocoa is deep. Be sure to observe it when baking. Don't paste it off. There are skills in making delicious dishes.
