Coco cookies

1

Low powder, cocoa powder mixed, sifted twice。

2

Butter slices, room temperature softened。

3

Add sugar powder, vanilla sugar, and use an electric omelet to make it white and big。

4

Add egg fluids three times。

5

Sifted into powder, mixed in to dry powder until it's gone。

6

The cookies are packed in a bag of flowers, and the snake curve is squeezed out of the baked oil sheet。

7

In the middle of the oven, 180 degrees, 12 minutes or so。

1. Cookies have a short baking time and burn easily, especially when the piped cookies are on the smaller side, as they can be done in just seven or eight minutes. Therefore, you must keep an eye on them during the last few minutes and remove them once they have browned to your liking. This is particularly important for cocoa cookies, as the color change is not obvious during baking, so be careful with the heat and avoid overbaking. 2. You can adjust the ratio of cocoa powder in cocoa cookies according to your preference, but if it exceeds 30 grams, the cookies will taste bitter. 3. When piping the cookie dough with a piping bag, you may sometimes feel resistance and find it quite strenuous. There are two possible reasons for this: first, the butter was beaten before it was fully softened, resulting in a dry and stiff dough, so make sure to wait until the butter is completely softened before beating. Second, the flour's absorbency may vary, causing the dough to be dry; in this case, you can add a small spoonful of egg liquid to achieve a moderate consistency. 4. When beating the butter, do not overbeat it to the point of being too fluffy; keep the total beating time to around 2 minutes. If the butter is beaten too fluffy, the patterns on the cookies may disappear after baking. 5. Powdered sugar reduces the extensibility of the dough, helping to maintain the cookie patterns, while granulated sugar increases the crispness of the cookies; both are indispensable.