Almond chocolate beans
By VicentaLakin
this cookie's materials have a similar amount of cookies, but they're very different from cookies. as for the difference, of course it's taste. cookies are soft, and this cookie is so soft and so refreshing. with chocolate beans, every bite is extremely satisfying. and when they tasted it, they said, "mom, eat well, lots of crayy beans."
Recipe Recommendations
- low powder 55g
- butter
- brown sugar 35g
- cocoa powder 8g
- chocolate beans 25g
- egg liquid 15g
- almond slices 15g
- sweetening
- baking
- ten minutes
- simple
Steps for Almond chocolate beans
1
Soft butter and red sugar are in good quantities and placed in containers. My red sugar is kind of sprouted. I hit it with a grinder, so it looks a little white
2
It is colder and can be placed in warmer areas, with an egg-beating machine, evenly, until the volume becomes large and loose。
3
The egg fluids were poured into the butter paste twice, each time being fully evenly balanced, and the next time。
4
Hit the smooth cream。
5
Coca powder and low powder are mixed into butter paste, evenly rolled up and down with rubber razors。
6
Then you add chocolate beans, and you mix them evenly again。
7
At this point, the noodles were softer and packed in a fresh bag, forming a rounded face group, which was placed in a freezer for half an hour。
8
take out the noodles and split them into small agents of about 10 g each, round them up and put them in a baker with oil paper. the oven can preheat at 180 degrees。
9
Push it with your palm。
10
Spill almonds on the surface, gently press tight. Fire, 180 degrees, 10-12 minutes。Almond chocolate beans Make Tips
If making cookies, you can skip the step of refrigerating the dough; simply pipe it out of the piping bag and bake it directly. When sprinkling almond slices, be sure to press them down lightly with your fingers or press them into the dough directly, otherwise they will fall off after baking. Adjust the temperature yourself and keep a close eye on them.