Apricot chocolate cookies

The special feature of this cookie is the addition of the rice powder, which is less used for cookies, and although the cream is very plentiful, the addition of rice powder reduces the greasyness of the entrance and adds to the taste of a potion layer of corroded powder (which has changed from Ms. Kasemi). And more specifically, with fermented butter. The following is a rough overview of fermented butter in the context of some online knowledge and my own practice. The difference between fermented butter and ordinary butter is mainly in the wind. Fermented butter is used as a raw material, using advanced enzyme decomposition and long-term biofermentation techniques, to release flavoured substances locked in lactose fat. The fermented butter is fermented with a micro-frozen fermentation of fermented acid, more fragrance of natural cream than the general butter, and the entrance is cleaner than greasy and better suited to the large fat content of snacks。