Chocolate ring cookies
By VicentaLakin
Easy to operate cocoa cookies, easy to squeeze flowers, clear to cook! Coco cookies, half-white chocolate, smelts of fragrance, good-looking and good-looking. Coco tastes not bitter at all! The finished product can make 15 cocoa garters and a mid-eight in the mouth! The small stickers: 1 and more are hard to squeeze, and the cocoa paste can be packed in bags twice, and the unclogged parts can be stored in cold storage. 2. Squeezing cookies must be slow and slow, and the florist does not have sawn teeth. 3. Warming and roasting is a reference! 4, hot weather, then decorated into larger boxes, sealed freezes, and then canned after chocolate condensed。
Recipe Recommendations
- butter 125 grams
- salt 1 gram
- powdered sugar 52 grams
- room temperature protein 30 grams
- low powder 125 grams
- corn starch 5 grams
- cocoa powder 15 grams
- white chocolate 50 grams
- chopped hazelnut kernels appropriate amount
- sweetening
- baking
- three-quarters of an hour
- senior
Steps for Chocolate ring cookies
1
Preparation material. Butter cuts early into small room temperature softening。
2
Soft enough to remove it easily with a razor, pouring it into salt and sugar powder (small sugar powder particles, lower the extendability of the noodles, and help cookies to bake flowers to keep)。
3
Smuggle to dry powder particles to prevent splattering during hair。
4
The electro-pumper has a mid-speed stroke, lax emulsion, white color, and a significantly larger volume. In three fractions, the constant protein is added (material temperatures are close, oil and water are difficult to separate and better integrated)。
5
Beats to the point of total mixing and adding until all proteins are added to the glittering butter paste。
6
Low powder, corn starch, cocoa powder。
7
Sift in butter paste。
8
Crunch, press pressure on the side of the basin, with the left hand revolving, and press pressure to mix butter paste more thoroughly with powder. No dry powder. No excessive mixing。
9
Preheat oven 170 degrees up and down. The bouquets are filled with eight-tooth medium-sized bouquets, mixed cookies are filled with bouquets, which are pushed forward along the tail of the bouquets, and the bouquets are tightened。
10
The right hand grabs the bouquet, the left hand squeezes the bouquet, vertically above the grill. At a flat speed, the cookies are squeezed out, a counterclockwise or a round of clockwise, and the tail is gently pressed down and then the tail is brought up。
11
Squeeze the cookies and put them in the lower middle of the preheated oven and turn 150 degrees for 25 minutes。
12
Boiled out cold。
13
White chocolate insulated hot water melts into liquid。
14
Cold and cool cookies, with a proper amount of white chocolate on them, with scabs on them, with a little partner who likes a nut or a cranberry, can be broken with some cranberry。
15
Just wait for chocolate to condensate! It's good, it's good, it's good, it's good, it's good, it's good, it's good
16
The finished product。
17
The finished product。
18
The finished product。