Spider-Apricot
By VicentaLakin
Recipe Recommendations
- Queen's refined low-gluten flour 200g
- Anjia Unsalted Butter 200g
- white granulated sugar 80g
- Blue Diamond Almond Powder 75g
- corn starch 75g
- eggs one
- Black and white chocolate appropriate amount
- Decorative sugar grains appropriate amount
- cocoa powder 8g
- sweetening
- roast
- an hour
- simple
Steps for Spider-Apricot
1
Butter is softened with white sugar
2
Join the egg fluids twice
3
Sent to sprite
4
The powder except cocoa powder is sifted into butter
5
Scratches turn into noodles
6
Take a third of the dough and mix it with cocoa and put it in a freezer for half an hour
7
The pasta is divided into 10 grams, and it's in a circle
8
Put pressure on your thumb and brush a thin layer of clean water in the den
9
Coco-noodles are divided into five grams, rounded up on the original smelt of fresh water. Points
10
Put it in the preheat oven, fire 180°C for 20 minutes, bake it for cool
11
Baking cookies with hot chocolate, pouring chocolate fluids into bouquets or pens to decorate them, white chocolate with decorated sugar in their eyes, black chocolate with spider feet
12
Completed