Coco checkers
By VicentaLakin
It's been dark for days, and it's been a long time since it's been a long time
Recipe Recommendations
- low-gluten flour 100g
- butter 50g
- powdered sugar 40g
- egg liquid 16g
- cocoa powder 20g
- milk fragrance
- roast
- half an hour
- simple
Steps for Coco checkers
1
Get the materials ready
2
Butter softens with sugar and powder, no need for hair
3
Add egg fusion in fraction
4
Sift in low-banded flour, live in noodles, and wrap it in a membrane for half an hour
5
Cocoa pasta material
6
Like above, it's the last step in sifting both low-strength flour and cocoa flour. Enter
7
Frozen, good noodles, a centimeter thick. Two pieces are as big as possible, and then one of them brushes the egg fluid, and the other covers 20 minutes
8
The frozen face is cut to one centimetre of long strips, then, as in the picture, brushes the egg fluid on the side, cross-cuts it and freezes for 10 minutes
9
When it's frozen, it cuts into half a centimeter
10
The oven is 170 degrees, 10-15 minutes, and it's just color on the edge