Ingredients: 52g of butter, 30g of sugar, 25g of whole egg, 75g of low gluten flour, 4g of cocoa powder, 1.5g of baking powder, 50g of heat-resistant chocolate beans.

Practice:

1, first soften the butter in place at room temperature, add sugar and beat well, add the whole egg, 3 times to finish, every time you add to beat well and then add the next, and then sieve into the low gluten flour, cocoa powder, baking powder, tossed into a ball, and finally add 50 grams of high-temperature chocolate beans, tossed evenly on it.

2. Knead the dough into 30 grams, put it into the baking dish, round and press it flat, and put a few high temperature chocolate beans on top to decorate.

3. Preheat the oven to 170 degrees Celsius and bake for about 20 minutes.