1. First make the chocolate dough. Soften the butter at room temperature, then beat it with a whisk.
2. Add powdered sugar and mix well.
3. Add egg mixture and stir well.
4. Sift in low-gluten flour and cocoa powder, and then combine into a smooth dough.
5. Knead the dough into strips about 3 cm in diameter.
6. Wrap it in a fresh-keeping mold and put it in the refrigerator for half an hour.
7. Start making ordinary dough. Soften the butter at room temperature and beat it with a whisk.
8. Add powdered sugar and mix well.
9. Add egg mixture and stir well.
10. Sift in low-gluten flour, and mix into a smooth dough.
11. Roll the ordinary dough into 8 mm thick dough, then take the chocolate dough out of the refrigerator, wrap it on the dough, and knead it into a long strip with a smooth surface. (Pictured)
12. Wrap it in plastic wrap and put it in the refrigerator for half an hour.
13. Take out the dough and cut into 5 mm thick slices.
14. Place them neatly into the baking tray, leaving a little space around them. Then put it in the preheated oven, fire up and down at 180 degrees, and bake for 15 minutes.
15. The biscuits are baked. (Just eat like this, it tastes good~)
16. Make icing sugar. Add an appropriate amount of lemon juice to the egg whites, and then use an electric whisk to break up. Add the powdered sugar in three times and mix well to form the icing sugar.
17. Put the icing sugar into the piping bag for later use.
18. The chocolate pen is melted in warm water in advance.
19. After the biscuits cool down, they can be squeezed with frosting. When squeezing the icing sugar, you can draw the eyes of the sheep first, and then draw the edges. Squeeze the croissants with chocolate.
Tips:1. No need to pass the butter.
2. When baking biscuits, be sure to leave some gaps.
3. The chocolate pen is easy to dry. It is best to keep a bowl of warm water next to it when you use it.
