Cooking Steps

1. 

   Step1:Soften butter and cut into small pieces. Mix with flour, sugar, salt and baking powder. Knead with hands until cornmeal appears. Add the yolk. Blend the yolk with the flour and butter. After gently kneading into dough, flatten it by hand and put it into a fresh-keeping bag. Refrigerate the dough for about half an hour.

2. 

   Step2:Take the dough out of the refrigerator, roll it with a rolling pin into a 3mm thick pancake, use a mold to print out a circle, and then use a mold to print half of it into a hollow one in the middle.

3. 

   Step3:180 degrees. 1215 minutes.

4. 

   Step4:Warm whipped cream. Stir in the chopped chocolate until melted.

5. 

   Step5:The melted chocolate is put into the flower mounting bag, cooled slightly, and then squeezed into the middle of the round biscuit. Then cover the hollow biscuit pieces.

6. 

   Step6:Write production step