Vienna Coco Cookie

By VicentaLakin

Vienna Coco Cookie
During the previous period, a large bakery exhibition had been held, and many traders and people in the circle had the privilege of obtaining a Vienna cocoa cookie formula and seeing a demonstration on the ground. This is said to be the formula of a French master named Picasso in the dessert world, and also known as the Aristocrat in the dessert, who now knows no one in France. It is said that his formula tastes great, and of course this cookie is his simplest formula. It's so good that you have to make it at home because you can't let it go

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Steps for Vienna Coco Cookie

  • 1
    Prepare 125 grams of butter
  • 2
    The softening of butter can be judged by a finger pressure, and the ease with which butter can dim indicates that it is softened to the appropriate level. In order to avoid excessive softening of butter, once butter is liquid, emulsion in its properties disappears
  • 3
    Cut the butter
  • 4
    Prepare 50 grams of sugar powder
  • 5
    Put sugar powder in butter, add a little bit of salt, mix it evenly, mix it with butter, otherwise sugar powder will splatter with butter
  • 6
    The eggs are divided three times, each with a part of the egg and then a part of the egg, then a part of the egg, and then a third, to prevent the one-time addition of the egg and the separation of the water oil
  • 7
    Butter to the feathers, butter to the pasta would be too long
  • 8
    Prepare 130 grams of low-banded flour
  • 9
    Low-banded flour sifted and added to butter
  • 10
    Prepare 15 grams of cocoa powder to be sifted with butter. Medium
  • 11
    It's so delicate
  • 12
    Slice the mixture evenly, make sure that it's too tangled up, and it affects the final effect of cookies
  • 13
    Put in a bouquet, with a big eight-tooth mouth
  • 14
    We'll put oil on the grill, squeeze our favorite bouquet, preheat the oven, then go up and down to 180 degrees and bake for 15 minutes
  • 15
    It's delicious

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