"Chocolate snowball is a treat made with low gluten flour, eggs and chocolate as the main ingredients for a casual snack. Take it with you on a spring trip, and it adds a full dose of energy. Snowballs appear irregular cracks when baking, each one is different, take a bite, the outside is slightly sweet frosting, then to the rich bittersweet taste of chocolate, with the flavor of vanilla in the middle, the outer layer is a thin shell, the inner tissue is fluffy, so delicious that you can't stop eating."

Ingredients

Main Ingredients

Low-gluten flour 50g

Dark chocolate 45g

Powdered sugar 35g

Cocoa powder 5g

Eggs 45g

Butter 23g

Side Ingredients

Vanilla extract

1/4 tsp

Aluminum-free baking powder

1/4 tsp

How to make Vanilla Chocolate Snowballs

1.

Mix the flour, cocoa powder and baking powder and sieve it twice

2.

Fill a bowl with butter and dark chocolate beans

3.

Heat a pan of water on low heat and mix it well over water

4.

4.

Pour in the powdered sugar

5.

Mix well, then add the egg mixture in two batches, adding more to the egg mixture each time you mix it well

6.

Add the vanilla extract, and mix well

7.

Pour in the powder

8.

Use a spatula to mix it into a smooth Place the dough in the refrigerator until it becomes firm

9.

Divide into 20 equal portions and roll them into small balls

10.

Roll them in the powdered sugar (outside the recipe) a couple of times to coat them with the thick frosting, and place them on a non-stick baking sheet, leaving enough space between each ball

11.

Place them in a pre-heated TORLING K40C oven at 170 degrees Celsius.

Place the balls in a preheated 170-degree DONGLING K40C oven in the lower center, and bake for about 18 minutes (temperatures vary by oven and are for reference only)

12.

Bake for a few minutes, and then you'll see the balls cracking out in different patterns.