Cooking Steps

1. 

   Step1:Weigh 150g low powder, 15g cocoa powder, 1 / 2T baking soda powde

2. 

   Step2:80g butter softens at room temperature. Add 90g white sugar (it's hot now. Butter softens quickly

3. 

   Step3:Mix evenly with rubber scrape

4. 

   Step4:Mix well and add some egg liqui

5. 

   Step5:Whisk quickly and evenly with an egg beater. Add the egg liquid twice

6. 

   Step6:Beat until cream

7. 

   Step7:Sift the powder just weighed into the cream paste (SIFT to the last lump and press it open by hand so that the powder is basically sifted down

8. 

   Step8:Sift all powders i

9. 

   Step9:Mix with a rubber scraper to form a cotton wadding. Add water drop chocolat

10. 

    Step10:Continue to use the rubber scraper to mix the dough in an irregular direction (the egg liquid in the recipe is 50g. I've put 57g into one egg, so it's slightly wet

11. 

    Step11:Take out the dough in a fresh-keeping bag. Put it in the refrigerator and chill for 30 minutes

12. 

    Step12:30 minutes later. Take out the dough. Weigh 20 gram

13. 

    Step13:Knead into a small ball with both hand

14. 

    Step14:Press slightly by han

15. 

    Step15:Re flattenin

16. 

    Step16:Put it in the baking pan (think of a pan after baking, so the gap between biscuits is small. If the oven is large, try to separate it as much as possible, because it will expand when baking

17. 

    Step17:Preheat the oven 170 degrees. Put the baking tray in it. Bake for 25-30 minutes

18. 

    Step18:Take it out. The baking tray is slightly small. It's a bit crowded after baking. It doesn't matter. Take it out with a shovel and then separate it. If the oven is big, I can put it separately or bake it in two plates. I'm a bit lazy.

19. 

    Step19:When it's cool, it'll serve as a snack for afternoon tea

20. 

    Step20:It can also be stored in bottles. A bottle of handmade chocolate biscuits like this in the coffee shop is quite expensive, and it's not as good as the raw materials you make. It's safe to ea