Chinese Food
Cocoa cookies ~ crisp and delicious
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The biggest advantage of this biscuit is that it's not too sweet. It tastes crispy and has a strong fragrance. A very good cookie. It's very crispy. It's a good choice for breakfast and afternoon tea. It's not sweet or greasy and tastes just right.
Cooking ingredients
Cooking Steps
Step1:Butter is cut into small pieces and softened at room temperature. Is it softened or not melte
Step2:After butter softens at room temperature, add sugar powder. Beat until volume is expanded and color is white
Step3:Pour in the whole egg liquid again and beat until it is fused.
Step4:Sift the low flour and cocoa powder into the butter paste. Mix well with a scraper
Step5:Use a scraper to put the batter into the flower mounting bag. Put oil paper or tin paper on the baking tray. Extrude your favorite pattern according to the flower pattern of the flower mounting mouth (the flower mounting mouth I use is a 14 tooth chrysanthemum mouth
Step6:Preheat the oven in advance. Bake the middle layer at 160 ℃ for about 18 minutes.
Step7:Finished product drawing
Cooking tips:There are skills in making delicious dishes.
