Coco sesame cookies
By VicentaLakin
Since the last cacao apricot ball, the response has been particularly good, and I myself have been particularly fond of cocoa-flavored cookies, which have a unique aroma. This time, the last basic formulation was used, a new model was replaced and a cocoa-smelling cookie was added. While it's delicious, of course, we can't forget to share it with you。
Recipe Recommendations
- low-gluten flour 120 grams
- cocoa powder 30 grams
- butter 55 grams
- eggs one
- white granulated sugar 55 grams
- baking powder
- baking soda
- white sesame appropriate amount
- egg liquid appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Coco sesame cookies
1
Low-banded flour, cocoa flour and powdered powder, and small sodas were pre-screened。
2
Butter softens, with fine sugar and evenly mixed with an egg batterer。
3
An electric omelet is used to smooth the butter, a slightly larger volume and a lighter colour。
4
Add broken eggs in parts, evenly. In each case, the full integration of butter and egg fluid is required, followed by the next。
5
After the disturbance has been completed, the butter should be in a lean and delicate state。
6
Powdered low powder and cocoa powder blends into well-done butter。
7
It is smoothed with a rubber razor, and it is covered with a hand。
8
Use the scrape to shape the square and make it any way you like。
9
Cover the noodles and put them in the freezer room for more than 30 minutes。
10
Frozen noodles are taken out and sliced with a knife。
11
Cut cocoa noodles and put them on grills with oil sheets。
12
On the surface of each cocoa biscuit, a full egg fluid is painted。
13
Then the side covered with full egg fluid shall be placed in sesame。
14
A lot of white sesame will be attached to it。
15
The surface of each cocoa biscuit is glued to white sesame and placed on the grill, preheating the oven 180 degrees。
16
In the middle of the oven, fire up and down, 170 degrees 15-20 minutes, and it'll be better when it's cooler。