Chinese Food
Chocolate flower biscuit
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It was originally a small ball. It was a small ball. Dip it in thick chocolate sauce. The dough may be more lovely. When it was made, it went out of the air. When it pressed the flower shape, it woke up. No matter what. Anyway, it had a fascinating place to add grape seed oil to the butter of the dough. When the butter was beaten, it showed a fine and smooth cream. It would make the mouthfeel more moist and not greasy. The egg liquid can be absorbed more quickly and evenly. It will not separate or add egg liquid mass in several times and will be shaped according to the shape you like to bake. It needs to be cooled until it is slightly warm and then dip in the melted chocolate sauce. When the chocolate sauce is melted with water, remember not to heat the water in the pot all the time. If it is too hot, it will make the chocolate granulation. Even if it is melted with water again, it is nothing You can only get chocolate again. In winter, the chocolate sauce is easy to solidify. So you have to speed up the process. Dried nuts and berries need to be prepared in advance. If chocolate
Cooking ingredients
Cooking Steps
Step1:Cut the butter into small pieces, soften it, and beat until smooth. Add the grape seed oil, stir and mix evenly. The butter will be very smooth, and the color will be a little white. But it doesn't need to be beat (use ordinary tasteless edible oil without grape seed oil
Step2:Add the sugar powder and salt and stir evenly (sometimes the fine sugar can't be all mixed in the butter when it's mixed, so it's recommended to use the sugar powder to mix more evenly
Step3:Add 1 yolk. Stir until no separation occurs (easy to mix. No need to add in several times
Step4:Drop in vanilla extract. Stir butter with cream
Step5:Sift the low gluten flour and almond powder into the butter cream. Mix gently until there is no dry powder. Form the dough. Refrigerate in the refrigerator for about 301 hours until the dough does not stick to the shape of the hand (it will be better to roll the dough)
Step6:Roll the frozen dough with a rolling pin to a thickness of 0.5c
Step7:Use the pattern cookie die to press out the shape (it is OK to make the shape according to the mold at hand. If there is no cookie die, it can also be cut into squares directly
Step8:Press out all biscuit embryos and put them in the baking pan. The space between each piece is required to prevent them from sticking together during baking
Step9:Preheat the oven to 170 degrees. Bake the middle layer for 1215 minutes. Take it out and put it at a low temperature
Step10:Nuts and berries are ready. Chop. Chocolate melts in warm water until smooth
Step11:Dip the biscuit in the chocolate jam and sprinkle with Nutcracker (sprinkle the nut before the chocolate is solidified. It's winter now. The chocolate jam is easy to solidify. Don't dip all the biscuits in the chocolate and sprinkle the nut again. It's too solidified to put it on
Step12:Decorate the whole surface and wait for the chocolate to solidify before bagging. Seal it and keep it for 1 week (don't cover the whole biscuit when dipping in the surface chocolate sauce. Leave some space for more beautiful
Cooking tips:There are skills in making delicious dishes.
