Mocha Coco Cookie
By VicentaLakin
Recipe Recommendations
- low powder 160g
- coffee powder 2g
- vegetable oil 100ml
- salt 1g
- cocoa powder 40g
- brown sugar powder 50g
- hot milk 30ML
- crushed peanut kernels appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Mocha Coco Cookie
1
the basin is filled with 160 g low powder, 40 g cocoa powder, 2 g coffee powder, 50 g black sugar, 1 g salt。
2
blend and pour into 100ml vegetable oil。
3
pour 30ml of hot milk。
4
Smash it with your palm。
5
It's like a stick. Rice
6
It's full of noodles. Press it or it's easy to fall off. Put it in a freezer for half an hour。
7
cut it out of the fridge and cut it to about 7 mm thick。
8
The upper and lower tube of the oven is 170 degrees and 25 minutes。