Chocolate crackers
By VicentaLakin
Recipe Recommendations
- butter 180 grams
- powdered sugar 60 grams
- eggs
- low powder 280 grams
- cocoa powder 20 grams
- light cream 30 grams
- dark chocolate 30 grams
- dried cranberries 30 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Chocolate crackers
1
Call it butter, room temperature softened。
2
Softened butter with sugar powder。
3
It's even with an electric omelet。
4
An egg is scattered and added to the butter every time it is mixed up until it is fully absorbed. I'll give it four times。
5
It's mixed with good butter egg paste。
6
It's called low powder and cocoa powder。
7
After mixing evenly, they sift in butter paste。
8
Flip evenly。
9
Squeeze in formation。
10
Fifty-seven per cent of black chocolate and light cream are placed in containers at a 1:1 ratio, heated in water to melt chocolate and removed immediately。
11
It's evenly mixed up with chocolate Cannes. Put Gunnar in the bag。
12
Cranberries dry and soft, dry moisture, shredded。
13
Take a noodle, press a pit。
14
Squeeze up a little Cannes。
15
And a few shredded cranberry。
16
Pack it, flatten it。
17
With a fork on the surface, I'm light, not obvious. Can't press。
18
Preheated 160-degree oven mid-level, top-fire, 30 minutes。
19
Well baked cookies。
20
Break it up, man。