Cooking Steps

1. 

   Step1:Put 250ml cream, 120g sugar and 35g water malt into the pot.

2. 

   Step2:Turn on the medium heat. Keep stirring. 50 ° 60 ° C will turn yellow gradually. When it reaches 100 ° C, it will be easy to boil and overflow (at this time, it can be turned to a small fire). In order to avoid the bottom burning, it can be boiled while stirring. When the temperature reaches about 106 ° C, turn off the fire (use a thermometer to assist measurement).

3. 

   Step3:After the bubble disappears, the liquid becomes thick. After the condensed milk is made, it is put into a sealed container which is sterilized by high temperature (boiled in hot water) for cold storage.

4. 

   Step4:Take two containers, put 45g butter (soften to room temperature, no hard core). 12g sugar powder and 45g condensed milk. Mix well.

5. 

   Step5:Select one of the containers containing butter, sift in 110g of low gluten flour and 10g of cocoa powder, mix with chopsticks, and knead into a smooth dough as the raw material of cocoa flavor crispy cake.

6. 

   Step6:Sift 120g of low gluten flour into another container containing butter. Mix with chopsticks and knead it into a smooth dough as the raw material of the original crispy cake.

7. 

   Step7:Knead the two kinds of dough into a rectangle. Press them into the cookie mould with oil paper by hand. Put the dough with the mould into the refrigerator and freeze for 20 minutes.

8. 

   Step8:Take out the dough from the refrigerator. After warming it a little, cut it into thin and even slices. Put it on the baking tray with oil paper.

9. 

   Step9:Preheat the oven to 160 degrees. Place the pan in the middle and lower layers of the oven. Bake for 25 minutes on the top and bottom of the oven. Then exit the oven.