1. Combine cocoa powder and low-gluten flour through a mesh sieve and set aside.
2. Butter softened at room temperature
3. Beat the softened butter with an electric whisk at low speed.
4. Add powdered sugar to the butter
5. Stir evenly with an electric whisk at low speed.
6. Add whipped cream in 3 times, whipping evenly at medium speed each time, then add the next time.
7. Beat until the volume of butter is doubled and the color turns light yellow.
8. Add sifted flour
9. Stir it with a rubber spatula until you can't see the flour. Be careful not to over-mix.
10. Use a piping bag on the piping mouth
11. Put the piping bag into a tall cup
12. Load the biscuit batter
13. Use a scraper to push the batter toward the flower mouth.
14. Put a silicone baking mat on the baking tray, hold the piping bag with your left hand, squeeze it with your right hand, and squeeze out the round cookies in a clockwise or counterclockwise direction.
15. Keep a certain distance between the squeezed cookies, because the cookies will swell during baking.
16. Put it into the middle layer of the preheated oven, heat up and down at 175 degrees, and bake for 20 minutes.
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