Cooking Steps

1. 

   Step1:White dough - 150g low gluten flour, 80g butter, 45g sugar powder, 25g egg black dough - 130g low gluten flour, 20g cocoa powder, 80g butter, 45g sugar powder, 25g egg. Cut the butter into small pieces and soften them at room temperature until there is no hard core. Beat until smooth, pour the sugar powder into the mixture, add the egg liquid into the butter three times. Beat. Mix thoroughly and then add the egg liquid. After the egg liquid is added, sift the flour and put it into the butter. Mix it evenly with the silica gel scraper. Put it into the preservation bag, knead it well, refrigerate it for 30 minutes, and then take it out. Put it on the silica gel pad. Break it in a new preservation bag Roll the dough into a 3mm thick shape. Bake up and down 170 ℃ for 5 minutes. 150 ℃ for 15 minutes. Finish the work. Before 30 grams of sugar powder. Not too sweet. My daughter's cough. Now it's OK. I made it again. I added 45 grams of sugar powder. It's delicious.