foodstuff

Low gluten powder 100g

Cocoa powder 10g

Butter 60g

Baking soda 2g

Salt 1g

Milk 30g

Eggs 1 piece

Sugar 60g

Brown sugar 10g

Moderate amount of high temperature resistant chocolate beans

Two drops of vanilla extract

Methods/steps

First: Beat eggs for future use. Essence or vanilla are optional auxiliary materials for chocolate, and they are also the best. If there is essence and vanilla, it will taste more delicious if you put it in!

Second: butter and powdered sugar should be stirred evenly. If white sugar is used, it should be stirred for a longer time, because white sugar is granular. If it doesn't melt completely, the taste of the biscuit will be seriously affected in the later stage, and the granular feeling will be obvious.

Third: Add the eggs and stir them evenly (if you don't use a blender, add the rest together and omit 3-5 steps directly). All the materials can be kneaded evenly. This is easier than using a mixer, that is, it takes a little effort)

Fourthly, cocoa powder and vanilla essence are added and stirred evenly.

Fifth: After adding flour without screening it, the dough should be similar to that in the picture and will become caked.

Sixth: wrap the dough with plastic wrap and put it in the fresh-keeping layer of the refrigerator for 2 hours. I don't like to refrigerate it, because if it is frozen for too long, the dough will be difficult to handle, and because the temperature is too low, the gluten in the flour will not work and the taste will be slightly worse.

Seventh: cut off a piece of dough and press out a cake about 6mm thick with a rolling pin. You can put two chopsticks on both sides as shown in the picture, and then spread oven paper on them. It's easy to squeeze out a cake with uniform thickness, or you can use plastic wrap, but it's easy to fold.

Eighth: the oven starts to heat up 180 degrees. Put the oven paper on the oven tray. You can add some water to the oven plate to make the oven paper stick. At the same time, press the pattern on the cake on the oven board with a cookie mold. If there is no mold, rub it with your hand and press it. My oven plate is 33 cm ×36 cm, and the prepared materials are full.

Ninth: put it on the bottom of the oven and bake it at 180 degrees 15 minutes.

10 Tenth: Take it out. When it is hot, the biscuits will become softer. After cooling for 20 minutes, they will become brittle and fragrant.

matters need attention

When making chocolate biscuits, can you use sugar as little as possible, preferably sugar, so that the stirring will be more uniform and cut faster.