Cooking Steps

1. 

   Step1:After butter softens naturally, add 40 grams of sugar powder and mix with a scrape

2. 

   Step2:Use the eggbeater to kil

3. 

   Step3:Add cream and stir wel

4. 

   Step4:Sift in low gluten powder and milk powder. Mix well with rubber scrape

5. 

   Step5:Add sugar powder to the egg white and beat it with an egg beater until it can pull out the upright sharp corner (dry foaming

6. 

   Step6:Add half of the beaten protein to the fourth part of the batter and turn it over with a silica gel scraper to make it eve

7. 

   Step7:Add the rest of the protein and mix it evenly with the same method

8. 

   Step8:Put the silica gel pad in the baking tray. Put the tile crumb mold on the silica gel pad (the tile crumb mold will not shake during the operation of the silica gel pad on the bottom

9. 

   Step9:Paste in the decoration bag. Cut a small hole in the decoration bag. Squeeze a small dough in the small lattice of tile mol

10. 

    Step10:Use a spatula to spread the muddleheaded surface. Spread the spatula from one side of the mold to the other side. Make the paste in the mold flat

11. 

    Step11:Gently remove the mold after plasterin

12. 

    Step12:Take off the square batter and leave it on the silicone pa

13. 

    Step13:. put the baking tray in the middle of the oven, heat it 180 degrees, and heat it 160 degrees for 9 minutes, until the four sides of the biscuit appear golden yellow, and then it can be baked out. After the biscuit is baked out of the oven, take the silica gel pad out of the baking tray and put it on the table. Remove the biscuit gently from the silica gel pad with a spatula, and then put the tile cake on the silica gel pad, and then bake the rest of the batter in the same way

14. 

    Step14:Then make chocolate stuffing. Chop the chocolate on the chopping boar

15. 

    Step15:Put it in a chocolate melting bowl. Melt it in warm wate

16. 

    Step16:After the chocolate dissolves, add the cream and stir evenl

17. 

    Step17:Spread the plastic wrap on the small plate. Pour a small part of the chocolate stuffing into the small plate. Use a small trowel to smooth the surface. Pour not too much. A thin layer is enough. Put it into the refrigerator for two minutes to solidify. Do not freeze hard

18. 

    Step18:Take out the small plate in the refrigerator. Take out the chocolate and tear off the plastic wrap

19. 

    Step19:Take two pieces of cooled biscuits and put them on the top and bottom sides of the chocolate. Cut them out with a knife according to the size

20. 

    Step20:Cut small squares in the same wa

21. 

    Step21:Cut and take two biscuits and put a thin chocolate in the middle. Store the combined biscuits in a sealed place for 12 hours before eating

22. 

    Step22:Finished produc