Chocolate Bean Cookies

Name: Chocolate Bean Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 60g Powdered sugar; 15g Unsweetened cocoa powder; 150g High temperature resistant chocolate beans; 90g butter; 40g Light cream; 2g Aluminum-free baking powder; 2g baking soda

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Look at my Chocolate Bean Cookies. Does it look like a lot of fun? Haha, not only does it look the same, it tastes the same. Do it yourself, you can have as many chocolate beans as you like, and you can really do whatever you want.
It should be noted that these chocolate beans are not ordinary chocolate beans, they have to be high-temperature resistant chocolate beans specially used for baking, so as to ensure that they will not melt under the high temperature of 170 degrees. If ordinary chocolate is used, not only will it not be as "beautiful" as it is, but it will also make the cookie "broken" because it melts halfway through. "

Ingredients

150g Low-gluten Flour
60g Powdered Sugar
15g Unsweetened Cocoa Powder
150g High Temperature Resistant Chocolate Beans
90g Butter
40g Light Cream
2g Aluminum-free Baking Powder
2g Baking Soda

Chocolate Bean Cookies

1. All materials are ready

2. Mix the flour with cocoa powder, baking powder, and soda powder and sieve twice

3. Add powdered sugar to the softened butter

4. First use an electric whisk to mix powdered sugar and butter

5. After smoothing at low speed, add whipped cream in two times

6. Let the whipped cream and butter mix well

7. Sift in the mixed powder

8. Mix well with the butter paste evenly, without dry powder, then pour 100 grams of heat-resistant chocolate beans into the batter, and the remaining 50 grams will be used for decoration.

9. Stir thoroughly and evenly

10. Put the chocolate bean cookie dough on the plastic wrap, make it into a strip by hand, and keep it in the refrigerator for at least half an hour

11. Cut the slightly hardened cookie dough into pieces about 15 grams each

12. Round with hands

13. Put the remaining 50 grams of chocolate beans in a bowl, put the cookie balls in the bowl, and glue the chocolate beans

14. Press flat by hand, put it in a non-stick baking tray, and process the remaining cookie dough one by one

15. Put the cookie dough into the middle layer of the preheated oven, 170 degrees, up and down, about 20 minutes

16. After the cookies have cooled, take them out of the baking tray and put them in a jar for storage

Tips:
The high temperature resistant chocolate beans can be more or less; the whipped cream can be replaced with egg liquid or milk; the butter does not need to be beaten until it is fluffy, and it is smooth; after the cookie dough is stored in the refrigerator and hardened, it is better to cut and shape; Because baking powder and soda powder are put, there should be enough expansion space between the cookie dough; this recipe can make about 30 pieces; the baking time and temperature should be adjusted according to your own oven.