Another year has passed, and today is New Year's Eve. I wish everyone a happy New Year and the whole family happiness!!!
I went to my mother-in-law's house for the New Year, so I didn't prepare any vegetables. I baked some cookies for the children and ate and played ~~
Everyone participated in the food exhibition, so I will use this snack as a snack for everyone to drink tea ~~
Phnom Penh Cocoa Cookies
Recipe Recommendations
- low-gluten flour 80 grams 85 grams
- butter 40 grams
- eggs 25 grams 18 grams
- fine sugar 30 grams 50 grams
- baking powder 1/4 teaspoon
- cocoa powder 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Phnom Penh Cocoa Cookies
1
After the butter is softened, add the fine sugar and beat well with an egg beater. There is no need to beat the butter, add the beaten eggs in two times, and beat evenly with an egg beater after each addition.
2
Mix the eggs and butter, sift into the butter, knead into the dough, and refrigerate for an hour.
3
After the butter is softened, add fine sugar and beat well, then add eggs and beat well. Pour in the sifted low-gluten flour and knead it by hand to form a dough. Let stand still for half an hour.
4
Remove the edge-bound dough, place it between two preservation bags, and roll it into a dough sheet with uniform thickness. Tear off the fresh-keeping bag on the surface and brush with a layer of egg liquid on the surface. Add cocoa dough.
5
Wrap the dough with dough sheet. Freeze for about half an hour until dough is frozen hard enough to cut. Take out the frozen dough and use a knife to cut into pieces of about 0 or 5 cm.
6
Place the cut cookies on a baking sheet, leaving a certain gap between each cookie. Put the cookies into the preheated oven, heat them to 180 degrees, and bake until the edges of the cookies turn golden.Phnom Penh Cocoa Cookies Make Tips
1. There is no need to beat the butter when operating. 2. Roll the dough and place it in the refrigerator until it can be cut.