Cooking Steps

1. 

   Step1:After the salt free butter is softened at room temperature (120g), add salt sugar (2G Salt + 60g brown sugar + 100g white granulated sugar) to beat the one that is afraid of sweetness to reduce the sugar. However, it is not recommended for individuals to reduce it because it will affect the shape and texture of the finished produc

2. 

   Step2:Add 1 egg. Beat well. Mix well with butter. If you are afraid that the whole egg will not mix well at one time, you can break the egg in advance. Add the egg liquid in several times

3. 

   Step3:The way the eggs and butter mi

4. 

   Step4:Sift in all kinds of flour mixture (ordinary flour + high gluten flour + Cocoa powder + baking powder + baking soda) and mix it up + cut it up until there is no dry powder. Do not stir too much

5. 

   Step5:Add 200g of water drop milk chocolate. Mix well and seal with plastic wrap. Refrigerate for more than 24 hours. After long-term cold storage, the flavors of various materials blend with each other. The taste is better

6. 

   Step6:Divide the refrigerated dough into 10 parts. Rub it into a ball because it will spread out after being put into the oven. It will spread out very much. So leave enough space when placing it (as shown in the picture

7. 

   Step7:I bake in 2 heats. My single upper oven is heated with 175 ° circulating hot air for 18 minutes. If there is no hot air in the upper and lower oven, you can also use this time to try the temperature. Or you may need to lower the temperature slightly. The finished product is a little crispy in the outer ring. The inner part is slightly moist, soft and chewy.

8. 

   Step8:Finished product

9. 

   Step9:Back of finished produc