Frozen chocolate cookies
By VicentaLakin
The chance of seeing this cookie on the web site is made by foreigners, and it's amazing when it's swollen. So I'm not afraid to try, I just like freshness, and I can't sleep if I want to do anything, and then I start to prepare the materials, and the color here is gel, not liquid edible, and I just took two boxes. It's not very expensive for the wilton brand, and it's a little bit better. It's also an online recipe, and it's really good. I don't have chocolate in the original formulation, I've added chocolate and cocoa powder, I've chewed on it, and chocolate tastes so cuddly, and I'm sure it's gonna have to have some basic food. I want to make this swan cookie again
Recipe Recommendations
- low-gluten flour 150g
- butter 100g
- powdered sugar 50g
- dark chocolate 35g
- cocoa powder 15g
- egg liquid 20g
- salt 1g
- black food coloring a little
- Yellow food coloring a little
- protein 35g
- corn syrup 2g
- sweetening
- skills
- several hours
- senior
Steps for Frozen chocolate cookies
1
The butter room is softening, adding sugar powder and salt to the main ingredient
2
It's good to be absorbed with a dispersed egg fluid
3
Low-banded cocoa powder is evenly sifted and added to the butter, evenly mixed and made of pasta
4
The chocolate is hydrated and heated, and it's mixed into a flounder
5
Cover the film for half an hour
6
the panel is covered with a skin mask, the face is covered with a skin layer of 3 mm thick
7
It's better to carve the heart out of a mold, to use a bigger mold, to make it easier to decorate in the back, to be too small to handle. I use a sugary little jar. The preheat oven is 160 degrees medium level for 18 minutes
8
The protein hits the bubble
9
add 150 g of sugar powder in the sauce, then drop it at a low speed, and then put corn syrup in a medium to hard to hard
10
Take some of the frosting with a little bit of water and turn it into a smooth flow of liquid frosting
11
Stight frosting and fluid frosting are placed in a bouquet
12
Draw the heart of the mold, and cut it off with scissors
13
Take some black colored water off
14
Scroll the cut swan on the cookie and outline it with a ticker pen
15
Use a non-moveable frosting bouquet, squeeze out an outside wing, squeeze out a circle vertically and rub it in
16
Flowing out the contours with a flow of frosting
17
The same way you squeeze out the second wing
18
It's gonna take two or three hours to fill the void with mobile cream
19
When the frosting is completely dry, paints the eyes with black colorFrozen chocolate cookies Make Tips
1: If you don't use up all the icing, you can store it in a container covered with plastic wrap and a lid in the refrigerator for a week. When using it next time, simply thin it with a little water. 2: Do not make the cookies too thin, or they will easily deform.