Coco cookies
By VicentaLakin
The cookie has been made several times, and the children love it, make it simple and time-consuming, and have to share it with you. It's 100 cookies from Mr. Meng. Personally, 90 grams of sugar is a little sweet, and it's reduced to 70 grams. The original was yellow sugar, not at home, and common sugar was replaced. Chocolate beans are reduced from 110 grams to 80 grams. This side did a total of 21 pieces。
Recipe Recommendations
- butter 80 grams
- white sugar 70 grams
- whole egg 50 grams
- low-gluten flour 150 grams
- sugar-free cocoa powder 15 grams
- High temperature resistant chocolate beans 80 grams
- baking soda powder 1/2t
- sweetening
- baking
- several hours
- simple
Steps for Coco cookies
1
80 grams of butter room temperature softened, 70 grams of white sugar added and distributed with an eggbeater. That's when you hit the butter。
2
Butter and sugar are fully soluble, and 50 grams of all egg fluid are added in three stages, each with full and rapid distribution. To become a paste on a picture。
3
All of the low powder 150 grams, 15 grams of cocoa powder and one-second spoons of small soda powder were sifted。
4
Add 80 grams of chocolate beans。
5
Scratcheded in an irregular manner, it must not be mixed in one direction, so that it doesn't pick up, the cookies don't taste. Pack the noodles up with a membrane and freeze the fridge for half an hour。
6
The face group is quickly divided into a flatly balanced agent, rubbed into a small spherical form of about 20 grams each, placed in the oven, and gently flattened with the palm. The pre-heat oven was set at 180 degrees, the fire was set at 160 degrees, the middle of the oven was set for 20 minutes and the fire was shut for about 10 minutes。
7
Take it out and hang it on the grill and load it。