Coco chocolate bean cookies
By VicentaLakin
The cocoa-cocolate cookies that I share today, which add cocoa powder and chocolate beans to the base cookies, which are so rich that each bite tastes chocolate beans, is a great satisfaction. A friend who likes to eat chocolate must not miss it. Today's share is made of cookies through plastic slices, not by squeezing flowers, so it makes it even more difficult to do it in a way that does not fail。
Recipe Recommendations
- butter 65 grams
- low-gluten flour 85g
- egg yolk 8g
- milk 8 grams
- cocoa powder 10g
- powdered sugar 30g
- High temperature resistant chocolate beans 30g
- salt 0.5g
- sweetening
- roast
- half an hour
- ordinary
Steps for Coco chocolate bean cookies
1
1. Prepare materials, with butter softened early in the egg basin to the point where it can easily be punctuated by hand, with low-banded flour and cocoa plating in a container, sugar and salt in a small bowl, milk and yolk in a small bowl for small grains of chocolate beans。
2
2. When the butter is softened, sugar powder and salt are added once, and cookies are made with sugar powder, which, because of the thickness of the fine sugar granules and their ease of melting, leads to a rough taste of cookies。
3
3. An electric omelet is fitted with butter-drive sticks, which, if not available, can be used to hit the egg head with a normal one, which can be followed by a simple mixing of sugar powder and butter, followed by a high-speed pass-out to white colour, with a slightly swollen puffy size。
4
4. The milk and yolk mix is evenly mixed and added to butter in three stages, each with a high-speed discharge with an egg-beater, and then evenly mixed for the next time。
5
5. Sifting low-banded flour and cocoa flour in the first instance, and then sifting one-time through the basin, by cutting and crushing the flour in full parity with butter。
6
Add chocolate beans and mix them evenly。
7
7. The dry flour of the sheeting, the transfer of the made paste to the board of the plate, the organization of the growth column, depending on the size you want to make the cookie, determine the size of the column, the softness of the face, and the subsequent rolling on the plate, so as to avoid finger prints, if your room is too hot to feel that the paste is inoperable, it can be placed in the freezer for a while。
8
8. The longer the cylinder is frozen in the fridge for one to two hours, the more hard the surface becomes hard and the slices can be removed from the freezer。
9
to remove frozen cookies, cut into thin slices of about 4 mm thick, put them in the oven, where the crackers can be squeezed together with my hands. my cookies are smaller, and i cut 45 pieces, put two plates in the ovens, which are a fragrance jailer-one stove, which is very easy to bake with。
10
Preheat oven 160 degrees。
11
Middle bottom, bake for 20 minutes。
12
It's so good, with coffee, a nice, simple afternoon tea and a little snack for the kids。
13
Super soufflés, full of chocolate beans