Cooking Steps

1. 

   Step1:Butter softening at room temperatur

2. 

   Step2:First use the eggbeater to break it up.

3. 

   Step3:Add sugar and sal

4. 

   Step4:Mix well with a scraper first.

5. 

   Step5:Use the egg beater to stir evenly at low speed. No need to beat.

6. 

   Step6:Add half the milk and beat evenly.

7. 

   Step7:Add the other half of the milk and beat evenly, that is, add the milk twice and beat evenly.

8. 

   Step8:Mix cocoa powder, cornstarch and low gluten flou

9. 

   Step9:Sift together into butte

10. 

    Step10:Press and mix with scraper till there is no dry powde

11. 

    Step11:I'm kneading the dough into a light bowl. It's a bare basin. It's either smooth or there's no flour on it.

12. 

    Step12:Wrap the wrap. Refrigerate for 30 minutes.

13. 

    Step13:Pour out the toasted cocoa.

14. 

    Step14:Take 10 grams of cocoa dough. Stick it on the cocoa beans.

15. 

    Step15:Squash.

16. 

    Step16:OK ~ don

17. 

    Step17:Put them in the baking tray.

18. 

    Step18:Preheated oven. 180 ℃ for about 15 minutes.

19. 

    Step19:Take out the baked biscuits and put them on the baking net to dry until they are sealed at room temperature.