Chocolate Bean Cocoa Shortbread

Name: Chocolate Bean Cocoa Shortbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g butter; 60g Powdered sugar; 50g Whole egg liquid; 110g Low-gluten flour; 15g cocoa powder; 20g milk powder; 50g Chocolate Beans for Baking

by meggy dancing apple

4.9 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

This chocolate cocoa shortbread is very much like a snack of a certain brand. It's not difficult to do. After adding chocolate beans, the taste is more interesting. "

Ingredients

Chocolate Bean Cocoa Shortbread

1. All the ingredients are ready, the butter is softened at room temperature, the flour and cocoa powder are sifted

2. Stir the softened butter with powdered sugar, add the egg liquid in three times, and beat into a smooth shape with an electric whisk

3. Sift the flour and cocoa powder sifted in advance into the butter paste again

4. After stirring evenly with a rubber spatula, add the chocolate beans

5. Stir evenly

6. Take an appropriate amount by hand, make the dough into a ball, press it with your hand, and place it on a non-stick baking tray. After the remaining dough is operated in sequence, put it into the preheated oven, 180 degrees, middle layer, about 20 minutes

7. After simmering for 5 minutes at the remaining temperature, take it out, let it cool on a drying rack, and seal the can

8. Isn't it good for an afternoon dessert?

9. There are so many chocolate beans in it, one bite is more enjoyable

Tips:
Do not add the egg liquid at one time, wait until the egg liquid and the butter paste are fully mixed before adding new egg liquid; do not over-mix the batter, no dry powder is enough; be sure to use high-temperature-resistant baking chocolate beans, otherwise the result will be you Can't find Doudou; please adjust the temperature and time according to the size and thickness of the biscuits and your own oven.