Coco cookies
By VicentaLakin
There's a little moo cat girl and she's eating cookies with chocolate. Well, do it, and eat more than she does. Hey. Because they don't like the smell of butter or the sweetness of butter, every time the cookies are made in my own way, they're a mess with the original masters' formulas, they're reduced in butter, sugar, they're reduced in sugar, they're egg fluid or milk, they're smelly in eggs, so milk, butter is reduced, they don't seem to be frightful, so they prefer to replace flour with a portion of corn starch, they're delicious, they're not implausible, but they're still cozy. If you really want to be a little more condensed, then add one to two grams of powder.
Recipe Recommendations
- low-gluten flour 130 grams
- corn starch 50 grams
- cocoa powder 5 grams
- milk powder 15 grams
- unsalted butter 100 grams
- fine sugar 30 grams
- powdered sugar 30 grams
- milk 50 grams
- egg liquid 60 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Coco cookies
1
Prepare raw materials to melt sugar and sugar powder with butter
2
When you mix butter with sugar powder and white sugar, you hit it with an eggbeater
3
Add egg fluid and milk to the loose end
4
We'll mix low-banded flour, milk powder, cocoa powder
5
Combining all materials evenly, with a razor up and down
6
Put it in the bouquet. The bouquet turns early
7
Squeeze out of circles on a baker's toast
8
Put it in the middle of a pre-heated oven, burn it up and down, 180 degrees for five minutes, then 160 degrees for five minutesCoco cookies Make Tips
1. If you prefer a richer buttery flavor and a sweeter taste, you can change the amount of butter in the recipe to 130g and the powdered sugar to 60g. This way, you do not need to add milk, and the cookies will be crispier.
2. Do not fill the piping bag too much at a time; it will be easier to squeeze.
3. The baking time depends on the power of your oven, so please keep an eye on it.