Chocolate beans and cookies

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1. The butter room is softened into small blocks and then added to all the sugars, with a low-speed egg-beater until the colour becomes lighter and slightly white. If you don't have an electric omelet, you can do it manually, you can do it manually

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2. Add an egg to the well-beded butter paste (the eggs are best medium-sized, not too small) and continue to pass out at a slow pace to lightly glide loose (in the case of a hand-held egg-beater, they mix evenly, more so, until they become plume-shaped, and in a single direction)。

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3. Low-banded flour sifted and evened with butter egg paste

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4. It is possible to flex the face by itself, squeeze the circle, or squeeze the cookies out of the bag and mouth or crush the other shape with a cookie mold。

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5. When the shape of the cookie is fixed, the chocolate beans are pressed gently, one by one, on the cookie, then the tatter is spilled and the pressure is pressed slightly。

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6. Placing the grill with oilpapers, putting them in plastic cookies, preheating the oven 160 degrees 10 minutes in advance, and placing the oven in the middle, after preheating, or about 160 degrees 18 minutes。

1. The oven must be preheated in advance. You can preheat the oven in advance when shaping the shape of the cookies, so that the cookies can be baked directly in the oven after shaping them.
2. The low-gluten flour must be sifted so that the cookies will be more delicate and crispy, and will have no impurities, making them more delicious.
3. If you don't have Zhenren shredded kernels, you can also use shredded peanuts instead.
4. When you finish step 3, check your dough. The dough should not stick to your hands at this time, and the dough should not dry and not be in a very wet state. In this case, the dough will be made successfully.