Chinese Food
Cocoa biscuit & original biscuit
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In the process of making, I was tired of rolling out the face and making the mold, so I made the simplest love from the original bear and elephant to the later Mei Because I think there are too many original dough in the back, so I decided to make some cranberries temporarily (because they are almost the same way), so my relatives and relatives who want to make Cranberry biscuits like me can refer to another article of mine. Remember to use the eggbeater to mix the egg butter
Cooking ingredients
Cooking Steps
Step1:It's still important to melt the butter, because I saw some of the particles that didn't melt and then I saw them when I baked them, but it didn't affect the
Step2:Pour sugar powder into butter and stir wel
Step3:Put an egg in the stirred liquid and mix wel
Step4:Friends who use the same tools as my last picture will find it's better to use the eggbeater
Step5:Because I wanted to make two flavors, I went out one third of the time without adding flour
Step6:In fact, the consistency of the cocoa flour sifted into the low gluten flour depends on the feeling that it's not particularly sticky, but it can't be too dry. Here, you don't have to add so many grams of my flour to properly add or subtract. Actually, you want a little crispy, a little crispy, and a little biscuit powder
Step7:Knead it into a round shape by hand. You can see that there are a lot of small butter particles that haven't changed
Step8:This is the original biscuit method. Because there is more butter and egg liquid in my original biscuit, the amount of low gluten flour should also be more sifted into the flour and stirred evenly
Step9:Smooth dough by han
Step10:Wrap two dough with plastic wrap and refrigerate for 30 minute
Step11:If you think it's necessary to stick a rolling pin to the dough, you can wrap the dough with kitchen oil paper like me and roll it about 3mm thick
Step12:Then it's better to use the mold tightly to reduce the number of times of kneading and rolling
Step13:Moldin
Step14:There should be some space for them in the baking tray with oil pape
Step15:I thought I could do something about the two colors, but. On the importance of eyes I have given up two eye
Step16:Put it in the oven and preheat it for 170 ° 5 minutes, then put it in the oven and bake it for 170 ° 18 minutes, or 15 minutes, then see if it's OK
Step17:Out of the oven, super fragran
Step18:There's an unidentified object. Please don't make the last bit of dough into a shape when making cocoa biscuits
Step19:It's delicious and lovely, and it can be a little gift for friends
Cooking tips:The temperature is very important. In fact, there are differences in the temperature of each oven. There are skills for cooking delicious dishes.
