Potato cocoa cookies
By VicentaLakin
The soft potatoes and the soft cookies, the wonderful combinations that make this sweet, chewy, soft cookies
Recipe Recommendations
- low powder 125 grams
- butter 60 grams
- egg liquid 30 grams
- light cream 30 grams
- cocoa powder 15 grams
- fine sugar 50 grams
- glutinous rice flour 50 grams
- corn starch 15 grams
- milk 100 grams
- sugar 100 grams
- honey red bean a little
- chestnuts appropriate amount
- bitter taste
- baking
- an hour
- ordinary
Steps for Potato cocoa cookies
1
I'll make some potatoes first. All but butter is evenly mixed
2
The fire evaporates for about 25 minutes to the point where there is no white liquid
3
Squeeze the butter into the noodles, become smooth and flexible potatoes, and cover the membrane
4
Make cookies, break the softened butter with an electric omelet, then add sugar, and send it to full integration
5
Every time you add egg fluid, you have to send it to full integration
6
Every time you add light cream, you have to send it to full integration
7
Sifting cocoa powder and low powder
8
It's even. No dry powder
9
Take 10 grams of potatoes and put a few honey beans and chestnuts in it
10
The potatoes
11
Take 20 grams of cookies, flatten them and add potatoes. Corps
12
The cookies are closed
13
Pick up the fancy cookies and light pressure on them
14
Send it to the middle of the preheated oven, up and down to 170 degrees, about 15 minutes
15
Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartPotato cocoa cookies Make Tips
1. Different types of flour absorb water differently, so adjust the amount of liquid or flour depending on the condition of the dough.