One egg (small)

Salt1g

Milk powder 20g

Low gluten flour130

Cocoa powder or coffee powder 5g

Baking powder 3g

Sugar or powdered sugar 60g

Butter 65g

A few drops of lemon juice

The practice of cocoa butter cookies

Butter 65, granulated sugar or sugar powder 60g, salt 1g, egg 1 piece, low-gluten flour 130, cocoa powder or coffee powder 5g, milk powder 20g, lemon juice drops 20g, milk powder 20g and baking powder 3g. Steps to make cocoa butter cookies 1

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

Sieving 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 surface of baked cookies made of sugar will have sugar granules, which are very embellished) or powdered sugar or soft sugar, 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 materials evenly (with a scraper) to form a smooth dough without particles, pour it out and put it on a felt board, and take out 50g butter dough and mix it with cocoa powder or coffee powder. Roll the remaining butter dough with a rolling pin into a large cake with a thickness of about 3 cm and a uniform thickness.

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 mold, put them into the oven, and put them in the middle layer, and fire them up and down, 170 degrees, 10 minutes (the oven temperature depends on the oven conditions, so pay attention to the baking situation at any time, and cover them with tin foil if the color is too deep).