Chocolate Cocoa Crispy Cookies

Overview

After the second adjustment, the amount of eggs was accurate. If you eat too much of the original flavor, you will always miss the other flavors. So I made this chocolate cocoa flavor. The cookies made by the experts all look good when they are extruded, but every time I frame them, they look ugly. I really knelt down. But for me, a foodie, driven by greed, I can’t help but...

Tags

• baking
• children
• afternoon tea
• cookies
• cake flour
• cocoa powder
• egg
• unsalted butter
• fine sugar

Ingredients

Steps

1. 1 Melt the butter at room temperature (it can be easily pressed down with a spatula or your fingers) and pour in 50 grams of fine sugar.

   

2. 2 Stir until butter and caster sugar are evenly combined.

   

3. 3 Pour one-third of the egg mixture into it.

   

4. 4 Beat until combined each time. There is no separation of water and oil.

   

5. 5 Sift in the flour and cocoa powder together.

   

6. 6 Stir with a spatula until there are no dry powder particles.

   

7. 7 Put it into a piping bag (I will use a scraper to push it inward when I get to the back, so as not to waste materials)

   

8. 8 Small twisted cookies.

   

9. 9 After preheating, set it to 180 degrees for 10-12 minutes. During this period, keep an eye on the coloring of the biscuits from time to time. Let cool and enjoy.