75 grams of butter
Low-gluten flour160g
40 grams of powdered sugar
50 grams of chocolate beans
Eggs, 2 grams of food
Vanilla extract 5 drops
2 grams of baking powder
How to make American chocolate bean cookies
Illustration of American chocolate bean cookies 1 1. Weigh the ingredients, take out the butter in advance and soften it at room temperature, and beat the eggs into egg liquid.
Description of the practice of chocolate bean cookies in the United States 22. Add powdered sugar and vanilla extract to the softened butter.
American chocolate bean biscuit illustration 33. Beat with electric egg beater at low speed until smooth without large particles.
Illustration of the practice of chocolate bean cookies in the United States 44. Add the whole egg liquid in three times, and then add it for the second time after fully stirring each time.
Illustration of American chocolate bean cookies 55. Sift in the low-gluten flour and baking powder.
Description of the practice of chocolate bean cookies in the United States 66. Stir irregularly and evenly with a rubber scraper.
Description of the practice of chocolate bean cookies in the United States 77. When the dough is stirred until there is no dry powder, add chocolate beans for baking.
Description of the practice of chocolate bean cookies in the United States 88. Stir well again.
Description of the practice of chocolate bean cookies in the United States 99. Spread tin foil on the baking tray, take about 15g dough with a spoon and scoop it directly into the baking tray.
Illustration of American chocolate bean cookies 10 10. Just a little plastic surgery, leaving a gap in the middle.
Illustration of American chocolate bean cookies1111. Preheat the oven, heat it up and down 160 degrees, and bake it in the middle layer for 25 minutes. Don't open the oven door after turning off the fire, simmer 10 minutes.
Illustration of American chocolate bean cookies 12 12. You can enjoy the food when it's cold!
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skill
1. Vanilla essence is not necessary or necessary, but the taste will be greatly improved after it is added.
2. Add the whole egg liquid into the butter three times to prevent the separation of emulsifiable concentrate.
3. Chocolate beans must be baked into water droplets with special chocolate beans. This kind of chocolate beans won't melt under high temperature baking, so ordinary chocolate beans sold in the market can't be replaced.