How to make White lover cookies - VicentaLakin's Recipe

Today, a tech guy tells me it takes 1.4 milliseconds from mouth to brain to sweet. The romance of the tech man is always hard to understand, as in Living Bang, Leonard brought back a snowflake to Penny from Antarctica, saying that I kept the snowflake permanently in polyethylene alcohol in platinum resin, and all I got was a woman's face. In fact, it's not just this lame tech man who likes to keep snowflakes, but the Japanese also like to keep pure snow. To keep the taste of ice in the Hokkaido, they have developed a white chocolate-cracker, called White Lover. Whether or not the cold in Hokkaido makes the quality of this cookie, when it bites the first bite, the pretzel cracks as cold as ice, and the white chocolate in it has the same taste as snow, sweetness, mild cold, as if the snow in Hokkaido had been condensed. The white lovers of Hokkaido have landed, and their hearts, like snow, are white and clean. For those of us who live in urban sprawl, it's not really necessary to go far away and enjoy the snowscape, but to make a sweet party of ice and ice for their loved ones at home, a luxury that is completely offset by the luxuries of romance, and don't forget to eat from the mouth to the sweetness of the brain, which takes 1.4 milliseconds。

Cardiac: White chocolate: 150 g, light cream: 20 g

Biscuit materials: butter: 50 g, sugar powder: 40 g, light cream: 30 g, low-band powder: 50 g, milk powder: 20 g, egg polish: 50 g, sugar powder: 10 g

Production: 1. Softened natural butter with 40 grams of sugar powder mixed with a razor

2. Re-transmitting with an eggbeater

3. Add liquefie to balance

4. Sift in low-banded powder and milk powder, smoothed with rubber razors

5. Add sugar powder to the eggmaker to pull out the straight angle

6. Add half of the distributed protein to the silica scrape in part four

7. Add the remaining proteins in the same way as the flipping hand

Put the silica on the grill and put the silica on it

In a bag of bouquets, cut a little mouth and squeeze a little bit of pasta in a box of tiles

Scratched the face with a machete. Scratched it from one side to the other, flattening the face inside the emerald

11. Smash and gently remove the mold

12. Remove the square paste and leave it on the silicone pad

13. Place the grill in the middle of the oven, fire 180 degrees, burn 160 degrees for nine minutes, until the four sides of the biscuit are golden enough to get out of the oven, then bring the silica pad out of the oven and put it on the table, lightly remove the cookie from the silica pad with a machete, then keep the silica on the silica pad and finish the rest in the same way

14. Make a chocolate pie and cut it on the board

15. Dissolved chocolate bowls, insulated water

16. When chocolate melts, it is evenly mixed with light cream

17. Put a skin sheet on the plate, a small portion of the chocolate pie down to the plate, flatten the surface with a small plaster, not a lot of it, just a thin layer, just two minutes of condensation in the freezer.)