Chocolate crackers

1

Low-banded flour and cocoa flour are mixed and sifted onto the board。

2

Remove butter from the fridge, cut into small pieces and put it on flour。

3

Flour and butter are squeezed with fingers until the butter and flour are fully integrated into the state of coarse corn flour。

4

Add full egg fluid and sugar powder and rub it with your hands。

5

Until the flour is clustered, wet but not sticky。

6

through the protective membrane, the face is growing into a square of about 0.6 cm thick。

7

The shape is modelled with a heart-shaped cookie, and the pasta continues to be spun and printed until it is run out。

8

The make-up cookies are put on the grill, so there is a distance between them。

9

Send it to a pre-heated oven, a 175°C oven, mid-level, about 18 minutes of bakery。

10

The baked cookies are on the net。

11

Then let's get ready for the heart. Chocolate and butter are cut into small pieces, insulated by water to melt and mixed into a mixture。

12

Put chocolate in the bag. The back of one cookie is packed with a layer of chocolate pie and covered with another。

13

Good cookies put aside until chocolate condensed. Finish all the cookies in turn。

14

Cut out a slightly smaller heart form than a cookie, put it on a cookie, put cocoa powder on it and take off the cardpaper, so that simple and beautiful heart-shaped chocolate crackers are ready。

15

Valentine's Day gift

Chocolates I use are pure black chocolate, and bitter little partners can replace it with 50% black chocolate, not milk chocolates, making cookies too sweet. 2. Butter is not softened and can be used when removed from the refrigerator. 3. When printing cookies, make as many copies as possible. There's no such thing as a fragrance once after the repeated pasta. 4. When making cookies, remember to keep a distance to prevent them from swelling after they are baked and glued together. 5. The timing and temperature of the roast should be adjusted to the temperature of the oven itself。