#aca烤明星大赛#butter Cocoa Cookies

#aca烤明星大赛#butter Cocoa Cookies

1. Combine cocoa powder and low-gluten flour through a mesh sieve and set aside.

2. Beat the softened butter with an electric whisk at low speed.

3. Add powdered sugar and stir evenly with an electric whisk at low speed.

4. Add whipped cream in 3 times, whipping evenly at medium speed each time, then add the next time.

5. When the butter is 1 times larger in volume and the color turns pale yellow, add the sieved powder.

6. Stir it with a rubber spatula until you can't see the flour. Be careful not to over-mix.

7. Put the piping bag on the piping mouth, put the piping bag into a tall cup, and put the biscuit batter. Use a scraper to push the batter toward the flower mouth.

8. The baking pan can be lined with a silicone baking mat, I don’t have a mat. Hold the piping bag with your left hand and squeeze it with your right hand to squeeze out the round cookies in a clockwise direction. Keep a certain distance between the squeezed cookies, because the cookies will swell during baking.

9. Preheat the oven at 175°C, set the upper and lower fire at 175°C, put the middle layer on the baking tray, and bake for 20 minutes.

10. Finished product

11. Finished product

12. Finished product