Lollipop cocoa cookies
By VicentaLakin
it's so soft, it smells like chocolate. people who like to bake, they like fine things. i've got a cookie with a toothpick, and it looks like a stick, and i've changed it for an decoration. like friends can vote for me, just click this link, thanks! http://home.meishichina.com/space-498118-do-blog-id-408310.html
Recipe Recommendations
- low-gluten flour 285 grams
- butter 140 grams
- eggs of 2
- cocoa powder 15 grams
- white sugar 80 grams
Steps for Lollipop cocoa cookies
1
Get ready for the pasta。
2
Toothpicks are bubbled with open water and will be taken out when they are used. "I don't think it's too much trouble; it's in the water to avoid burning in the oven."
3
Eggs break two。
4
Butter is cut into small blocks, softened at room temperature, mixed with white sugar with an egg batterer。
5
The egg fluid is poured into the butter, slowly evenly mixed, and do not hit the hair hard. (Eggs left half the fluid, used in making cocoa noodles)
6
Scan low-banded flour。
7
Hand-washed flour and butter are fully ploughed into a lasagna, covered with a mosaic of film, and the production of cocoa flour has begun。
8
Get the cocoa noodles ready。
9
Butter softens, mixes with white sugar and then adds the remaining egg fluids from the pasta on it. Remember to leave a little egg fluid in the bowl, and keep the cookies on the surface
10
Sift in low-banded flour and cocoa flour。
11
Scratch it with your hands and cover it with a shampoo。
12
The pasta is thin。
13
Cut out the size of the square, and make cocoa noodles as thin as they are. "Don't throw it out. Make other cookies."
14
The remaining egg fluids in the bowl are brushed on the original noodle, then the cocoa noodle is covered on the original noodle, starting at the end。
15
The rolled noodles are wrapped in a membrane and put in the freezer room until it freezes。
16
The remaining noodles should not be wasted, and the original ones and the cocoa ones should be able to use their hands to rub round bars that are consistent in their growth。
17
Scramble it in the plaza。
18
Roll it up again。
19
Put it in the oven, brush the egg fluid on the surface, enter the oven 180 degrees, 15 minutes。
20
At that point, the noodles were frozen almost hard, removed, cut into pieces as thick as they were, inserted with toothpicks, like lollipops。
21
Enter the oven, 190 degrees, 10 minutes。
22
Biscuit bakes need to be slightly adjusted to the firepower of the oven used by the individual, and it is best to stay by the oven for a few minutes before it's ready, so that it doesn't burn。