Vienna cocoa cookies

1

Butter, 125 grams low, 130 grams Fafna cocoa, 15 grams sugar, 50 grams protein, 1/8 spoon

2

Coco powder in the flour

3

Butter soften

4

Add sugar powder and salt

5

Hit it with an eggbeater until it's loose

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It's been three times since I was born

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Every time it's even

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One-time sifting of low powder and cocoa powder

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Fastly blended into dry powdered more sticky pasta

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Fill in a thick silica bag

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It's like a three-word gesture

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Roast oven spin buttons up and down, 180 degrees temperature, 18 minutes, drop into the oven after preheat

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And then we'll turn the temperature of the fire to 160 degrees in the last five minutes

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Until it's over, take it out cool。

15

Done

Little Young: 1. Use as much cocoa as possible in making this cookie, the quality of which directly determines the taste of cookies. 2. Even if you don ' t like sugar anymore, don ' t easily reduce the amount of sugar, and don ' t ignore the presence of cocoa powder, cocoa tastes like sugar to cushion the bitterness, less sugar and less. 3. The timing of the roasting also has a direct bearing on the size of the cookies you squeeze, which is the same size as possible, otherwise some of the roasting is not familiar. The cold weather is low, and if the mixed paste is too dry to squeeze, the bouquet may be placed in a warm place or may be crowded with a warm hand. 5. A little water between the oven and the oilpaper would leave the paper on the grill, otherwise the paper would be covered when the cookies were squeezed。