1. Cut the butter into small pieces to soften, and beat into a cream with a whisk
2. Add brown sugar (the brown sugar needs to be rolled first if there are lumps) and fine sugar
3. Then add salt, beat until the color is light, pick up the end of the whisk to form a sharp corner
4. Add eggs and rum in 4 to 5 times and beat evenly with a whisk
5. Beat until the eggs and butter are fully integrated
6. Add the flour in two times (the flour and corn flour are mixed and sifted first, instead of low-gluten flour), and use a spatula to rub and press on the bottom of the bowl to mix into a dough
7. Add roasted chocolate beans
8. well mixed
9. Knead a small piece of dough (about 20 grams) with your hands, knead it into a ball, keep a proper spacing, and put it in a baking tray
10. After all is done, squeeze it with your hands
11. Put it in a preheated 160 degree oven, middle level, about 12 minutes
12. After taking it out, let it cool on the grill
Tips:Roast-resistant chocolate beans can also be replaced with chopped chocolate.
