Cooking Steps

1. 

   Step1:After butter softens, add sugar powder and beat with electric egg beater until it is bulky and light in colo

2. 

   Step2:Add whipped cream in several times. Stir evenly every time before adding (if whipped cream is taken out of the refrigerator, heat it slightly at last to avoid oil-water separation due to temperature problems when putting butter paste

3. 

   Step3:Sift in low gluten powder and mix evenl

4. 

   Step4:Take in part of the batter. Add cocoa powder to the rest and mix wel

5. 

   Step5:Mix the original dough with cocoa flou

6. 

   Step6:Because the dough is wet and paste, the movement of hands should be faster as much as possible. Mix the two-color dough and put it into the refrigerator for about an hour

7. 

   Step7:Preheat the oven 180 degrees. Put the frozen dough slices in the middle of the baking tray and bake for 25 minutes

8. 

   Step8:I like it a little bit hotter. I think it's more crispy