An egg (small)

Salt 1 g

Milk powder 20g

Low gluten flour 130

Cocoa powder or coffee powder 5g

Baking powder 3g

60 grams of sugar or powdered sugar

65 grams of butter

A few drops of lemon juice

The practice of cocoa butter biscuits

65 parts of butter, 60g of granulated sugar or powdered sugar, salt 1g, egg 1, low-gluten flour 130, 5g of cocoa powder or coffee powder, 20g of milk powder, a few drops of lemon juice, 20g of milk powder and 3g of baking powder. Cocoa butter biscuit steps 1

65g butter, softened in the greenhouse, swelled in the eggbeater.

Sift the low-gluten flour, baking powder and milk powder.

Drop a few drops of lemon juice into the egg. Add salt and sugar to the eggs (the baked cookies made of sugar will have sugar particles on the surface, which is very decorative) or powdered sugar or soft candy, and beat well.

Pour the stirred eggs into butter, continue to stir evenly, and then pour in the sieved low-gluten flour, milk powder and baking powder.

Stir all the ingredients evenly (with a scraper) to form a smooth and particle-free dough, pour it out and put it on the felt board, take out 50g butter dough and mix it with cocoa powder or coffee powder. Roll the remaining butter dough into a cake with a thickness of about 3 cm with a rolling pin.

Add cocoa powder or coffee powder to the dough, tear it into small pieces and sprinkle it on the big cake, then roll it flat with a rolling pin.

After making various patterns with biscuit mould, put them into the oven, and bake them in the middle layer 170 degrees 10 minutes (the oven temperature depends on the oven condition, so keep an eye on the baking situation at any time, and cover them with tin foil if the color is too dark).