Vienna Coco Cookie
By VicentaLakin
This matchmaking is widely known among friends, everywhere they are seen, every time they see it, even if they've tasted it. My sister rarely makes a positive statement about what I've made, whether it's good or not, and this cookie is a cookie that I can remember, which I've eaten many times and then I think it's still salivating. Hey, hey, hey, hey. It's so bright today, it's just a little light。
Recipe Recommendations
- unsalted butter 125 grams
- Pure powdered sugar 50 grams
- protein 30 grams
- low-gluten flour 130 grams
- cocoa powder 15 grams
- salt a little
- bitter taste
- baking
- several hours
- ordinary
Steps for Vienna Coco Cookie
1
Raw materials。
2
Low-banded flour and cocoa flour are evenly sifted. A few more times。
3
The butter room is softened with pure sugar powder and salt. I didn't say the weight of salt. It's always a little bit of a fingertip。
4
An egg-beater is used to reach light-floated pine。
5
A small number of times were then added to the protein, each time after the protein and butter had been fully integrated。
6
Inverted mixed sifted flour。
7
Just mix it up without dry powder。
8
Put the pasta in the bag。
9
Squeeze on the oil sheet what you want。
10
The middle of the oven, 170 degrees up and down, about 15 minutes。