Flour 270g butter145g sugar 50g egg 2 chocolate 72g.

1, low-grade sugar and butter, sent to slight swelling.

2. Add the egg liquid in stages.

3. Chocolate water melts

4, cool, add butter paste and send it to the middle and low grades until it is mixed.

5. Sieve in the flour and stir until there is no dry powder. 6. Divide into small dough and press out the granules with a fork.

7. Bake in the oven 180 degrees for 20 minutes.

material

Cocoa powder 16g, low-gluten flour 1 10g, salt-free cream 80g, powdered sugar 50g, protein 30g (protein of about one egg).

working methods

1. Beat the cream with an egg beater (frosted and sent away).

2. Slowly add the powdered sugar into the whipped cream and stir well.

3, add a little protein, the taste will be fluffy and delicious.

4. Add the sieved low-gluten flour and cocoa powder in batches and stir well.

5. Put the mixed dough into the flower squeezing bag and squeeze it into your favorite shape (or pinch it by hand).

6. Bake in an oven preheated to 160 degrees for 10 minutes 15 minutes to 20 minutes, depending on the size of the oven. Be careful not to burn!

7. If it's baked, don't eat it while it's hot. It will become brittle when it is cold.