Cooking Steps

1. 

   Step1:Chocolate and butter melt in wate

2. 

   Step2:Mix well. Don't let water in the chocolate liquid

3. 

   Step3:Add sugar powder and mix wel

4. 

   Step4:Add the egg liquid in several times. It will become very thick after adding the egg liqui

5. 

   Step5:Eggs thicken when they meet butter. It takes a little effort to stir them

6. 

   Step6:Cocoa powder, low gluten flour and baking powder are sifted togethe

7. 

   Step7:Mix it again. The batter is a little sticky at this time. It doesn't matter

8. 

   Step8:It can be refrigerated for more than an hour after mixing. It can also be refrigerated overnight in the refrigerator. You can't be anxious here. Only the refrigerated time is long enough to make the biscuits have beautiful cracks.

9. 

   Step9:Take out the batter in cold storage. Divide it into 24 small parts. Round it

10. 

    Step10:In the sugar powder. Roll around. Let the dough be coated with sugar powde

11. 

    Step11:Spread tin paper on the baking tray. Lay the dough. Preheat the ove

12. 

    Step12:Put it in the preheated oven. 170 degrees. Heat up and down. 20-25 minutes in the middle. During the baking process, the biscuits will have beautiful cracks.

13. 

    Step13:Take it out and let it cool. The crispy chocolate cracker is ready.